Chocolate Cream Cake To Power Of Five
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 18 mins |
| Total Time | 13 hrs 18 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 ml cream
- 100 g milk chocolate
- 25 g dark chocolate
- 200 g couverture, dark
- 200 g butter
- 4 medium egg (s)
- 150 g powdered suar
- 80 grams flour
- 50 g chocolate chips, possibly more
- 1 tablespoon cocoa powder, unsweetened
- Chocolate decor
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Put the cream in a saucepan and heat it on medium heat. Break the chocolate into pieces and add to the cream. Let the chocolate melt while stirring.
- The chocolate melts gently and does not burn. The cream must not boil! When the chocolate has melted, cover the cream and place it in the refrigerator overnight.
- Preheat the oven to 200 ° C (top / bottom heat). Grease a tart pan or springform pan and dust with flour.
- Roughly chop the couverture and melt it in a water bath, add the butter in pieces and let everything melt together. Beat eggs and sugar until frothy, sift the flour, briefly fold in, allow the chocolate butter mixture to cool slightly, add and stir everything into a smooth dough.
- Pour the mixture into the prepared pan and bake at 180 ° C for a maximum of 18 minutes. The chocolate tart should still be soft inside!
- Take the prepared chocolate cream out of the refrigerator and beat with the hand mixer on the highest level until creamy (almost buttery). Then fold 50 - 100 g chocolate chips into the cream.
- Then put the finished chocolate cream in the middle of the cooled chocolate tart and distribute it evenly with a spoon. Dust the surface with the cocoa so that the cream is covered.
- For the decoration you can either melt some couverture and prepare your own chocolate decoration, or place finished chocolate leaves, chocolate beans, chocolate hearts, etc. decoratively on the surface.
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