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Chocolate cream cake with cranberry jam

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Ingredients for 1 servings:

  • 1 sponge cake *
  • 100 g dark chocolate
  • 100 g milk chocolate
  • 3 cups of cream, 200 g each
  • 1 jar cranberry jam

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 13 hours 5 minutes

* I use this recipe for the sponge cake. You can bake it the day before. https://www.chefkoch.de/rezepte/389341126172365/Baeckermeister-Biskuitboden.html. Melt the two chocolate bars in the cream, bring to a boil, and let cool. Let it rest in the refrigerator overnight. The next day, whip it until stiff peaks form. Cut the sponge cake in half. Spread the bottom layer with cranberry jam and spread about 1/3 of the chocolate cream over it. Spread the remaining layers with the chocolate cream and assemble. Spread the edges with cream as well. Decorate as desired.

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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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