• Mia Schem. Photo courtesy of the family
    Mia Schem. Photo courtesy of the family
  • Rich chocolate cake. Photo: Adi Shilon.
    Rich chocolate cake. Photo: Adi Shilon.
Recipe

Mia Schem’s Favorite Chocolate Cake

Their favorite dish: Mia Schem is a beauty with a huge heart and a rare emotional intelligence. Adi Shilon made her soft, rich chocolate cake

Everything Mia touches turns to gold. She is a ray of light, full of love and joy, who loves to create, cook, dance and have fun. 21-year-old Mia was born and raised in Shoham with her mother, Keren and her three siblings – Eli, age 23, Uri, age 17, and 10 year old younger sister Dani. Mia is the thread that connects the siblings and Dani thinks of her as another type of mother figure. Mia and her mother share a close bond, the kind you don’t see every day. The two, who went through many difficult things together, are inseparable. They even have a common tattoo with the lyrics of the song “Star” written by Assaf Amdursky.

Recently Mia decided to fuse her love of tattoos with her talent in drawing and take it to the next level in learning how to tattoo others. Mia is a gorgeous girl, with a huge heart and a rare level of emotional intelligence. Her mother says, that Mia gleans insights that much older people don’t.

Mia Schem went dancing at the party in Kibbutz Re’im on Saturday, October 7th and did not return. She was kidnapped by Hamas and taken to Gaza.

After 55 days in captivity, Mia was returned.

Ingredients for Chocolate Cake

  • 2 eggs Medium
  • 1/2 cup (120 grams) olive oil or any other oil of preference
  • 7 oz (200 grams) sour cream
  • 1 teaspoon vanilla extract good quality, or ground cardamom
  • 1 teaspoon Salt
  • 1/2 cup (100 grams) brown sugar
  • 1 scant cup (180 grams) Sugar
  • 1½ cups + 1 tablespoon (250 grams) flour
  • 1/4 cup (55 grams) Cocoa Powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 200 ml Coffee hot, as strong as you like

For the frosting:

  • 8 oz (230 grams) dark chocolate (you can also use a little milk chocolate)
  • 3/4 cup (180 gram) sweet cream
  • 1½ tablespoons (30 grams) honey
  • 2 tablespoons (15 grams) Cocoa Powder
  • 1/3 cup (80 grams) sour cream

Instructions

Prepare the cake:

  • 1. Heat the oven to 350F (175C) degrees and grease two 7.5"-8.5" (20-22 cm) pans and line the bottoms with parchment paper.

  • 2. In a large bowl, beat the eggs with the oil and cream until well combined. Add the vanilla and/or cardamom, salt and sugars and beat until combined.

  • 3. Sift in the flour, cocoa and leaveners and mix just until combined.

  • 4. Prepare the coffee of your choice and pour into the batter in two stages, while stirring, until fully combined.

  • 5. Pour half of the batter into each mold and bake for 25-30 minutes until a toothpick comes out clean. While it is cooling, prepare the ganache.  

Prepare the frosting:

  • 6. In a small saucepan, melt the chocolate with the sweet cream and honey over low heat. Mix with the cocoa powder and sour cream and chill in the fridge for 20 minutes until slightly set. It should still be spreadable.

Assemble:

  • 7. Place one cake round on a serving plate, cover with a generous layer of frosting and place the second cake on top. Cover completely with the frosting. Whatever comes out, I'm satisfied. It sets and looks great no matter what. Refrigerate for about two hours, slice and serve. Keep in the fridge.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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