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Quick chocolate pudding cake

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Ingredients for 1 servings:

  • 1 cake base, dark Viennese base
  • 1 pack of pudding powder, chocolate
  • 50 g sugar
  • ½ liter of milk
  • 175 g palm fat
  • 100 g dark chocolate

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Prepare the chocolate pudding according to the instructions. Dissolve the chocolate and palm oil in the hot pudding and stir until smooth. Spread the mixture over the cake base and smooth it out. Decorate with a pastry knife. Let cool in the refrigerator for about 1 hour. Variation: Use two cake bases. Spread half of the chocolate mixture over the bottom layer and top with drained sour cherries. Place the second layer on top and spread with the remaining mixture. Decorate with sugar flowers or a pistachio border, or simply add small birthday candles.

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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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