FOR MAKING THIS SWISS CHOCOLATE CAKE RECIPE; YOU’LL NEED:
4 large eggs; separated.
2/3 Cup.Of granulated sugar.
1 Tbsp.Of strong brewed coffee.
1/4 Cup.Of unsalted butter; melted.
1 Tsp.Of pure vanilla extract
1/2 Cup.Of all-purpose flour.
3 Tbsp.Of natural unsweetened cocoa powder.
1 Tsp.Of baking powder.
1/4 Tsp.Of salt.
THE VANILLA WHIPPED CREAM INGREDIENTS:
1 Cup.Of cold heavy cream / heavy whipping cream.
3 Tbsp.Of granulated sugar.
1 Tsp.Of pure vanilla extract.
THE CHOCOLATE TOPPING INGREDIENTS:
1 Cup.Of cold heavy cream / heavy whipping cream.
120 grams.Of semi-sweet chocolate (finely chopped).
For a glossy shine; I added 1 Tsp.Of light corn syrup.