ingredients
  • Dark Chocolate 150gr
  • Eggs 4 • 130 kcal
  • Flour type 00 60gr
  • Butter 125gr • 717 kcal
  • Baking powder for sweets 9gr
  • Sugar 100gr • 470 kcal
  • Dark Chocolate 150gr
  • Fresh cream 110ml
  • Fresh cream 200ml
  • Walnuts kernels as much as it is needed
Calories refers to 100 gr of product

The poke cake is born in America around 1970 and, lately, it has come back in fashion thanks to social networks. It is charcterized by the holes on the surface so that the cream can enter in the center of the cake. The original version was with strawberries, but afterwards the versions of the poke cake have multiplied. Today I propose you the recipe of the chocolate poke cake, a cake completely made with dark chocolate, a true paradise for the gluttonous.

Instructions

Liquefy the dark chocolate in the microwave oven, but open the oven every 30 seconds to avoid burning it. Then bring the chocolate to room temperature (1). After, put sugar and butter at room temperature in a large bowl (2). Blend everything with an electric whisk, until you get a clear and foaming mixture (3). Then add also the egg yolks, and continue blending your dough.

Add the melted chocolate (4), and blend. Sift the flour along with the baking powder, and add it to the dough (5). To prevent the formation of lumps, amalgamate well the ingredients. Then, beat the egg whites until stiff (6).

Add the egg whites to the rest of the mixture, gently blending it from the bottom to the top so that they do not collapse (7). Pour the dough into a previously buttered and floured baking pan, and then put it into the oven for about 30/40 minutes (8). After the cooking, let the cake cool down (9).

Make some holes on the surface with a wooden spoon handle (10), without too much pressure. Prepare the chocolate ganache by almost boiling the cream into a small pot (11). Chop finely the chocolate, and put it in a bowl. Pour the hot cream on chocolate, and blend until the two ingredients are perfectly amalgamated. When the cake has cooled down, pour the ganache on it (12).

Whip the cream until it is compact (13), and pour it on the surface of the cake (14). Roughly crush some walnuts (15), and let them slightly toast in a non-stick frying pan. After they have cooled down, put them on the cake to decorate. Before serving, keep the poke cake in the refrigerator.

How to Preserve the Chocolate Poke Cake

The chocolate poke cake should be kept in the refrigerator, in a hermetically sealed container, for a maximum of three days. It is important to preserve this cake well, because otherwise cream and also the chocolate ganache can lose their consistency.