John Myers
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Chocolate Cream Cake 20cm Springform Pan
The perfect chocolate cream cake 20cm springform pan recipe with a picture and simple step-by-step instructions.
For the filling
- 300 g Dark chocolate couverture
- 800 ml Cream
For the biscuit
- 5 Pc. Eggs
- 180 g Sugar
- 160 g Flour
- 2 tbsp Baking cocoa
- 1 teaspoon Baking powder
- Pinch of salt
- For the filling: finely chop the couverture and place in a large mixing bowl. Briefly bring the cream to the boil, remove the saucepan from the stove and pour the cream onto the couverture. Slowly dissolve the couverture while stirring. Cover with foil and refrigerate overnight.
- For the biscuit: Preheat 180 degrees (fan oven: 160 degrees). Beat eggs with sugar and salt for 4-5 minutes on the highest setting until frothy. Mix the flour with cocoa and baking powder and fold in
- Put the dough in the mold and bake in the preheated oven for about 35 minutes. Please make a wooden stick test whether the dough is really through.
- After baking, run a knife between the ring and the biscuit. Then remove the springform ring. Turn the biscuit out onto a baking paper and let it cool down.
- Cut the biscuit horizontally three times. Place the bottom base on a cake plate and place a cake ring around it.
- Beat the cold chocolate cream with the whisk of the hand mixer for a few minutes until the cream becomes a little firmer and lighter (watch out, it goes quickly because it becomes too firm)
- Now spread the cream on the floor. Place the second base on top and press down lightly. Pour the same amount of the cream on the second shelf and place the third shelf on top and press down lightly. Put the rest of the cream on and around the cake.
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