John Myers
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Sponge Mixture: Juicy CHOCOLATE WREATH
The perfect sponge mixture: juicy chocolate wreath recipe with a picture and simple step-by-step instructions.
INGREDIENTS:
- 240 g Margarine
- 150 g Dark chocolate
- 185 g Sugar fine
- 6 Size L Free range eggs
- 1 pinch Salt
- 0,5 tsp Vanilla extract
- 145 g Sifted flour
- 20 g Sifted baking cocoa
- 1 tsp Baking powder
for the DECO:
- 40 g White chocolate
- Or powdered sugar
PREPARATION:
- Chop the dark chocolate into small pieces. Melt the butter in a small saucepan (don’t let it get too hot) and melt the chocolate in it. Stir every now and then as it cools down.
- Grease the wreath cake tin thinly and sprinkle with breadcrumbs (breadcrumbs). Heat the oven to 160 ° top / bottom heat.
PREPARATION:
- Put the eggs, sugar, salt and vanilla extract in the mixing bowl and stir everything for approx. 2-3 minutes.
- Add the lukewarm butter-chocolate mixture and stir in carefully.
- Mix the flour, baking powder and baking cocoa and sift into the mixture. Stir in carefully. Don’t worry, the dough is very runny, but it should also be.
- Pour this liquid batter into the prepared mold. Place the mold on the lowest rail in the oven and bake for 45 – 50 minutes (make a stick test). Then leave it to stand in the switched-off oven for 10 minutes.
- After these 10 minutes, take the cake out of the oven and turn it onto a wire rack. Let cool down.
- In the meantime, let the white chocolate melt in a water bath, fill a cake syringe with a small perforated nozzle and spray any pattern onto the cooled cake.
- If you don’t like additional chocolate, you can dust the cold cake with powdered sugar before serving. Enjoyed with cream just guuuuut …
- For 20 people this means: 20 pieces of cake can be cut from the wreath The shape has 2.6 liters. Total content !!
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