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Chocolate Cream Cake

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Chocolate Cream Cake
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
0
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Ingredients

for
1
Springform mit schrägem Rand, ca. ⌀ 30 cm
For the batter
250 grams
150 grams
5
200 grams
300 grams
2 tablespoons
100 grams
For the topping
300 grams
For preparing
Butter (for greasing)
ground almonds

Preparation steps

1.

For the batter: Chop chocolate and melt over a double boiler. Beat butter, sugar and eggs until fluffy. Stir in almonds, almond liqueur and flour. Grease a springform pan with butter and dust with almonds. Combine 2/3 of the batter with melted chocolate, then pour batter into the pan and spread even. Top with remaining batter and bake in an oven preheated to 180°C (approximately 350°F) for 50- 60 minutes. Remove from oven, let cool, remove from pan and let cool completely.

2.

For the topping: Beat cream until stiff and spread 2/onto the cake. Pour remaining cream into a piping bag with a star tip and use to decorate cake, as desired. Sprinkle with grated chocolate, slice and serve.

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