Rich Chocolate Cake with Sweet Creme Fraiche
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 394 kcal | (19 %) | ||
| Protein | 7.9 g | (8 %) | ||
| Fat | 24.6 g | (21 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- Ingredients
- 125 grams butter
- 170 grams sugar
- 2 packets Vanilla sugar
- 1 pinch salt
- 3 medium eggs
- 100 grams Pastry flour
- 30 grams cornstarch
- 2 Tbsps Cocoa
- 3 teaspoon Baking powder
- 1 Tbsp sweet cream
- 100 grams Dark chocolate
- 2 Tbsps powdered sugar
- 100 grams Crème fraiche
Preparation steps
Beat butter with an electric hand mixer until creamy and gradually beat in 150 grams (approximately 3/4 cup) sugar, 1 packet vanilla sugar and eggs. Mix flour, cocoa powder, cornstarch and baking powder, sift over butter mixture and fold in with cream with a whisk. Line the bottom of a springform pan 24 cm diameter (approximately 9 1/2 cm diameter) with parchment paper and pour in batter. Bake cake in oven preheated to 175°C (gas mark 2-3)(approximately 350°F) for about 30 minutes. Let cake cool on a wire rack.
Melt chocolate over a hot-water bath and brush thinly onto a plate. Let chocolate dry and scrape into thin curls with a spatula. Cut cake into pieces, sprinkle with chocolate curls and dust with powdered sugar. Mix remaining sugar and vanilla sugar into crème fraîche and dollop onto plates with the cake to serve.
