Thin Layers Chocolate Cake (Torta de panqueque)

Versión en español

This recipe for Thin Layers Chocolate Cake (Torta de Panqueque) is too easy, and I can not stop doing it. I came to this way of making thin layers cake experimenting after having spent an entire afternoon baking layer upon layer of sponge cake; I knew there had to be a faster way. Beware that you must have a grill/broil oven (powerful top burner) for this recipe to work, so only the top layer of the cake is cooked, and the rest of the filling and biscuits are not over-cooked.

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Thin Layers Chocolate Cake (Torta de Panqueque)

20 people
Ingredients:

• 225 grams of butter at room temperature
• 1 cup granulated sugar
• pinch of salt
• 10 eggs whites and yolks separated
• 1 cup all-purpose flour all purpose
• 1/4 cup cocoa powder (unsweetened)

for filling,

• a recipe of ganache
• raspberry jam, optional

Preparation:

1. 1. Preheat broiler 550F, no fan. Place the oven rack in the middle position.
   2. Prepare a cake pan with high edges (3″ or more). Buttered it very well and put a circle of parchment paper at the bottom.
   3. In a bowl with the mixer at medium speed, beat butter and sugar until creamy, about 5 minutes. Mixing on low speed start adding the yolks one by one, beating until thoroughly incorporated in between.
   4. In another very clean bowl, beat the egg whites with a pinch of salt until stiff, hard peaks, do not overbeat because they will dry.
   5. In a broad bowl mix the two batters with soft movements, work with a spatula (do not use a mixer), add the sifted flour with cocoa and incorporate with delicate movements.
   6. Pour 1/2 cup of batter into the buttered cake pan and spread with a spoon or spatula around the bottom. Cook for 1 minute and a half to 2 minutes until lightly golden. You can open the oven and look.
   7. Place one thin layer of ganache. It will melt a little do not worry.
   8. Add 1/2 cup of the batter on top of the ganache, spread and cook the same way.
   9. I did two layers of ganache, one of raspberry jam and so on.
   10. Continue cooking until you have no more batter. Finish with a layer of batter.
   11. Let cool entirely on a rack. Refrigerate.
   12. Unmold cold, decorate with the remaining ganache. Serve the next day. Do not need to refrigerate.