Summary

Ingredients

For the dough:

• 100 grams flour
• 15 g cocoa powder
• 65 g mararine
• 10 g suar

For covering:

• 100 g chocolate, at least 70% cocoa
• 90 g mararine
• 4 tablespoon soy flour, or other egg substitute
• possibly water, if necessary for the egg replacement
• 80 g suar
• 1 packet vanilla sugar
• 35 g cocoa powder
• 180 ml cream - substitute, (soy cream)

For the cast:

• 80 ml cream - substitute, (soy cream)
• 50 g chocolate, at least 70% cocoa

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Instructions

1. The recipe is for a small cake in a 20 cm springform pan. If you want to use a 28 springform pan, double the amount. But I`ve always had bad experiences with it. The cake is getting too runny and the small cake is actually enough because it is really very powerful.
2. Grease the springform pan and chill. Preheat the oven to 180 ° C. Knead the ingredients for the dough and line the mold with them, a 2 cm edge should be formed. Put it in the fridge.
3. For covering:
4. Melt the chocolate in a water bath over low heat, then stir in the margarine later. Prepare the egg substitute according to the instructions on the package (e.g. mix 4 tablespoon soy flour and 8 tablespoon water). Stir in sugar. If you use No Egg, lift it under the mixture last after it has been nicely cracked. Add the chocolate mass and finally stir in the cream. Put the chocolate mixture on the prepared shortcrust pastry and bake for about 40 minutes. It differs from stove to stove. Just check after 30 minutes whether the mixture has already hardened, then the cake can come out and should cool down.
5. Prepare the casting in time. To do this, carefully melt the chocolate (not too hot) and stir in the cream
6. Let cool in the fridge. When everything is halfway cold, spread chocolate cream over the cake.
7. If it is at room temperature when serving, it is best to let it steep for a day.