Homemade Napolitain Recipe
Ingredients
For the cake:
- 4 eggs
- 200 g melted butter
- 250 g flour
- 1 tablespoon baking powder
- 15 g unsweetened cocoa powder
- 200 g granulated sugar
the chocolate ganache:
- 150 g baking dark chocolate (60% cocoa)
- 100 ml hot heavy cream
the sugar glaze:
- 120 g powdered sugar
- A little water
decoration:
- Chocolate vermicelli
Instructions
- In a bowl, break the 4 eggs, add 200 g of sugar, and mix well.
- Then add the melted butter (200 g) and mix again.
- Incorporate the baking powder (1 tablespoon) and flour (250 g) into the mixture. Mix until you have a smooth batter.
- Pour about 1/3 of the batter into another bowl and add the cocoa powder (15 g). Mix until you have a chocolate batter.
- Preheat the oven to 180°C (350°F).
- Pour each batter into separate pans of the same size and bake the three cakes separately in the oven for 15 minutes.
- Meanwhile, prepare the chocolate ganache by mixing the chopped baking dark chocolate (150 g) with the hot heavy cream (100 ml). Mix until the chocolate is completely melted and the ganache is smooth.
- Once the cakes are baked, let them cool.
- Spread a layer of chocolate ganache on the first cake. Place the second chocolate cake slice on top and repeat the process, finishing with the third slice.
- Allow the cake to rest in the refrigerator for 15 minutes to let the ganache slightly solidify.
- Prepare the sugar glaze by gradually mixing water with powdered sugar. Add the water slowly, drop by drop, until you reach the desired consistency. Be cautious and add very little water to prevent the glaze from becoming too liquid.
- Spread the glaze on the top of the cake.
- Sprinkle with chocolate vermicelli for decoration.
- Chill the cake before serving.
Enjoy this delicious homemade Napolitain!