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Chocolate cake

Chocolate cake

Name: A delicious chocolate cake
Prep time: 3 h
Total time: 3 h
Ingredients: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; 1 baking powder; 1 vanilla sugar; 50 dag of edible chocolate; a little coconut butter; 450 g edible chocolate; 800 ml sweet cream; 250 g edible chocolate

(1)

Preparation time: 3 h
Difficulty:
Number of ingredients: 11

A simple recipe for a great chocolate cake.

Recipe by Angelca G.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

6 eggs
6 tablespoons sugar
6 tablespoons flour
1 baking powder
1 vanilla sugar
50 dag of edible chocolate
a little coconut butter

ingredients for the cream:

450 g edible chocolate
800 ml sweet cream

ingredients for the dressing:

250 g edible chocolate
a little coconut butter

Nutrition / serving

Energy Value	4177 kJ / 998 kcal
Fats	69,1 g
of which saturated fat	42,2 g
Carbohydrates	77,2 g
of which sugars	60,8 g
Dietary Fiber	7,3 g
Proteins	12,4 g
Salt	0,4 g

Instructions:

preparation procedure:

To make the sponge, whisk the egg yolks and half the sugar separately until creamy. Whip the egg whites and the other half of the sugar until stiff. Melt the chocolate with the coconut butter over the steam. Add the melted and slightly cooled chocolate to the beaten egg yolks and add 1/3 of the snow. Sift the flour and baking powder together and fold into the egg yolks, then carefully fold in the remaining snow.

Bake at 180 degrees for about half an hour. Cut the cooled baked dough into three equal parts.

To prepare the custard, make the custard one day before baking the sponge cake. Pour the cream into a bowl and fold in the chocolate. Stir constantly. When the chocolate is almost melted, set the bowl aside and stir just until the mixture is smooth. Cool and refrigerate overnight. The next day, just whip the cream.

Once the cake is assembled, spread the cream thinly over the top and put it in the fridge for about an hour. Then melt the chocolate and coconut butter and pour over the top of the cake. Decorate as desired.

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Quick desserts

Preparation time: 45 min

Chocolate cake

Preparation time: 3 h

Difficulty: 2

Number of ingredients: 11

Ingredients:

Ingredients for the sponge cake

6 eggs
6 tablespoons sugar
6 tablespoons flour
1 baking powder
1 vanilla sugar
50 dag of edible chocolate
a little coconut butter

ingredients for the cream

450 g edible chocolate
800 ml sweet cream

ingredients for the dressing

250 g edible chocolate
a little coconut butter

Nutrition / serving:

Energy Value	4177 kJ / 998 kcal
Fats	69,1 g
of which saturated fat	42,2 g
Carbohydrates	77,2 g
of which sugars	60,8 g
Dietary Fiber	7,3 g
Proteins	12,4 g
Salt	0,4 g

Estimated values calculated using artificial intelligence.

Instructions:

preparation procedure

	To make the sponge, whisk the egg yolks and half the sugar separately until creamy. Whip the egg whites and the other half of the sugar until stiff. Melt the chocolate with the coconut butter over the steam. Add the melted and slightly cooled chocolate to the beaten egg yolks and add 1/3 of the snow. Sift the flour and baking powder together and fold into the egg yolks, then carefully fold in the remaining snow.
	Bake at 180 degrees for about half an hour. Cut the cooled baked dough into three equal parts.
	To prepare the custard, make the custard one day before baking the sponge cake. Pour the cream into a bowl and fold in the chocolate. Stir constantly. When the chocolate is almost melted, set the bowl aside and stir just until the mixture is smooth. Cool and refrigerate overnight. The next day, just whip the cream.
	Once the cake is assembled, spread the cream thinly over the top and put it in the fridge for about an hour. Then melt the chocolate and coconut butter and pour over the top of the cake. Decorate as desired.

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