Wuzetka: Polish Chocolate Cake with Cream
Wuzetka is one of the symbols of the Polish capital. The name comes from the W-Z route in Warsaw. This dessert impresses with both flavour and appearance.
- 7 eggs
- 0.75 cup all purpose flour
- 1 cup sugar
- 10 tbsp cocoa powder
- butter to grease the mold
- 5 tbsp rum
- 4 cups whipping cream 1 litre; 30-36% fat
- 2 tbsp gelatin
- 5 tbsp powdered sugar
- 1 jar prune jam 8 oz/200 gram; can be cherry/mixed fruit
For chocolate ganache
- 1 bar chocolate 3.5 oz/100 gram; high quality chocolate
- 3 tbsp butter
- 3 tbsp milk
For the chocolate cake
Mix the flour and cocoa powder together.
Whip the egg whites, gradually add sugar, continue to whip until the mass becomes stiff. Add one egg yolk and continue whipping to a fluffy mass.
Gradually add the flour/cocoa mix and blend together at the lowest speed.
Grease the mold with butter and line with baking paper. Pour in the batter and even it out. Bake for approx. 30 minutes at 340°F/170°C.
Remove the sponge cake from the oven and let it cool for 20 minutes, then remove it from the mold.
For the cream
Dissolve gelatin in 10 tablespoons of hot water, leave aside to cool.
Whip very cold cream in a metal bowl. When it thickens, add a spoonful of powdered sugar and continue to whisk. When it thickens sufficiently, add cooled gelatin.
Putting elements together
When the cake is sufficiently cooled down, cut it into two layers. Coat the bottom layer with jam mixed with rum. Spread the whipped cream on top. Place the top layer of cake on top.
For ganache, heat milk with butter, add chopped chocolate, wait a bit and mix. Pour the chocolate topping over our assembled cake.
When ganache sets, slice the cake into even cubes. Decorate each portion with whipped cream.