John Myers
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Spelled Chocolate Cream Cake
The perfect spelled chocolate cream cake recipe with a picture and simple step-by-step instructions.
Filling:
- 200 g Block chocolate
- 800 ml Cream
- 4 packet Cream stiffener
Biscuit base:
- 3 Eggs
- 3 tbsp Water hot
- 80 g Sugar
- 1 packet Vanilla sugar
- 75 g Spelled flour type 630
- 1 packet Baking powder
- 40 g Food starch
- 15 g Cocoa
Decoration:
- Dark chocolate sprinkles
The day before:
- Chop the chocolate block into small pieces for the filling. Heat the whipped cream in a saucepan. Take the saucepan off the heat and melt the block chocolate in it while stirring. Pour the couverture cream into a mixing bowl and place in the refrigerator overnight.
Biscuit base:
Preheat the oven to 160 ° degrees circulating air!
- Beat the eggs with hot water in a mixing bowl with a mixer on the highest setting 1 for about 1 minute until frothy. Mix sugar with vanilla sugar, sprinkle in for 1 minute while stirring and beat the mixture for another 2 minutes. Mix the flour with baking powder, cornstarch and cocoa and stir in briefly on the lowest setting. Spread the dough in a baking pan, lined with baking paper and a greased edge, and bake in the oven for 25 minutes.
- Loosen and remove the edge of the baking tin, turn the base out onto a wire rack and let it cool down.
Next day:
- Beat the cold chocolate cream with the cream stiffener until stiff. Place the bottom cake base on a cake plate and brush with a good 2/3 of the filling, place the top base on top and press down lightly. Brush the edge and surface of the cake with some of the cream you left behind.
- Sprinkle the cake with chocolate flakes and press down lightly with a spatula. It is best to put it in the refrigerator overnight! Serve!
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