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Chocolate cream cake

updated

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Ingredients for 1 servings:

  • 1 cake base (Vienna), light or dark
  • 100 g chocolate (milk)
  • 4 cups of cream
  • 1 can of fruit (e.g. pears, peaches, cherries, etc.)
  • 100 g dark chocolate

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

simply delicious

Grate or crumble the chocolate and bring to a boil with the cream in a saucepan. Then let it cool immediately and ideally refrigerate overnight. The next day, whip the chocolate cream. Drain the fruit and separate the Viennese layer. Put a little cream on the bottom layer. Distribute the fruit on top and then spread the cream on top. Place the second layer on top and spread a layer of cream on top. Place the cake lid on top and spread the remaining cream on top and evenly around the sides. Refrigerate until ready to serve. Tips: If desired, you can use chocolate sprinkles, chocolate crossies, chocolate chips or similar to decorate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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