Sonya's Chocolate Cake

Dr Marie has a granddaughter living in Germany, whose name is Sonya. When Sonya was 16 years old, she asked me to make her a chocolate cake. I told her I would make one for her in two years time. So here is the chocolate cake I have made for her.

 

Swiss butter cream recipe

1/3 pint or 6.67 fl oz [189 ml] egg white
10 oz [280 grams] golden caster sugar 
1 lb [450 grams] unsalted butter

In a water bath heat up the egg white and sugar until the mixture reaches 88 C. You need to keep stirring to stop the egg white being cooked.

Then whisk the egg white and sugar at high speed, using a tabletop cake mixer like Kenwood Chef for 5 minutes until the temperature of the egg white approaches room temperature. By then, the egg white will be whisked until stiff peaks.

Then add the butter, a little at a time. Continue to whisk and make sure that the butter cream does not curdle.

For Swiss Chocolate Butter Cream, add the melted 7 oz of very dark high quality chocolate into the butter cream.