John Myers
Contents
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Ingredients
- 300 g Dark chocolate (60%)
- 90 g Butter
- 3 tbsp Sugar
- 3 piece Eggs size M
- 500 g Cream
- 4 leaf Gelatin
Instructions
- The picture of this cake looked delicious in a magazine. So I once dared to try the recipe, even though the preparation was not described very clearly. You can see from the pictures that the cake is a success, and it was also very, very tasty.
- Preheat the oven to 175 degrees top / bottom heat. Line a 20 cm diameter springform pan with parchment paper.
- Break 90 grams of chocolate into pieces. Melt in a double boiler with all the sugar and butter.
- Gradually stir in the eggs one by one into the melted chocolate.
- Pour the mixture into the springform pan and smooth it out. Bake the base for about 10-15 minutes on the middle rack. After baking, let the base cool in the pan.
- Break 120 grams of chocolate into pieces for the chocolate filling.
- Put 7,450 grams of cream in a saucepan, bring to the boil and let the chocolate melt while stirring. Remove the pot from the oven.
- Soak the gelatine in cold water and dissolve it in the chocolate cream. Let the mixture cool down a little and then pour it on the bottom. Cover the cake and cool it until the chocolate cream has set.
- For ganache, break 90 grams of chocolate into pieces and melt in a warm water bath. Stir approx. 50 grams of cream into the chocolate until the mixture is spreadable. Brush the cake with the ganache and cover in the fridge overnight.
Nutrition
Serving: 100gCalories: 372kcalCarbohydrates: 13gProtein: 6.5gFat: 33.1g
