Quick Dobonetti Cake with Tender Layers
Full recipe below ⬇️
Ingredients for the cake layers:
🥚 6 egg yolks
🥚 6 egg whites
🍬 1¼ cups powdered sugar
🌾 ¾ cup all-purpose flour
🌽 ⅓ cup cornstarch
🧈 3½ tablespoons melted butter
Ingredients for the chocolate cream filling:
🥛 1¾ cups milk
🥄 1 packet chocolate pudding mix (approx. 1.7 oz / 48 g)
🍫 3½ oz (100 g) dark chocolate
🥚 2 egg yolks
🌿 1 tablespoon rum extract
🍬 ½ cup powdered sugar
🧈 14 tablespoons (1¾ sticks) unsalted butter
Ingredients for the glaze:
🍫 2 oz dark chocolate
🍫 2 oz milk chocolate
🧈 7 tablespoons (100 g) unsalted butter
Instructions:
Make the cream:
Mix the pudding powder with powdered sugar, ⅓ cup milk, and the egg yolks. Bring the remaining milk to a boil, then add the mixture while whisking constantly until it thickens. Remove from heat, stir in the chopped chocolate and rum extract, and mix until smooth. Let it cool completely, stirring occasionally.
Make the cake layers:
Whip the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the yolks with powdered sugar, then add the melted butter. Gently fold the yolk mixture into the whites, then sift in the cornstarch and flour, folding gently to combine.
Bake 6 individual layers (one at a time) on the back of a 9-inch (22 cm) round pan, for 10–12 minutes each at 390°F (200°C). Allow the layers to cool completely.
Prepare the cream:
Whip the butter until fluffy, then gradually add the cooled pudding mixture. Mix well and refrigerate for 1 hour.
Spread 2–3 tablespoons of cream between each cake layer, stacking them evenly. Chill the assembled cake overnight in the refrigerator.
Final steps:
The next day, flip the cake upside down, trim the edges for an even look, and use the remaining cream to coat the sides. Place the cake in the freezer briefly while preparing the glaze.
Make the glaze:
Melt the chocolate and butter together over a double boiler. Stir until smooth and let it cool to room temperature. Pour over the cake and spread evenly.
Enjoy every bite!
Bon appétit!
