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Chocolate cream cake

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Ingredients for 1 servings:

  • 1 Viennese floor, dark
  • 1 ½ bars of chocolate, bitter
  • 1 liter of cream
  • 7 packs of cream stiffener
  • 50 g chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

approx. 12 pieces

Cut the Viennese base in half. Bring 800 ml of cream and the chocolate to a boil. Then chill for a few hours (preferably overnight). Then whip with 5 to 6 tablespoons of cream stiffener until stiff. Whip the remaining 200 ml of cream with the cream stiffener. Divide the chocolate cream between the layers and spread evenly around the edges, reserving a little cream for decoration. Decorate with alternating layers of brown and white cream. Sprinkle with grated chocolate. It tastes even better if prepared the day before serving!

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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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Chocolate cream cake