Chocolate buffer with chocolate droplets

Name: Chocolate buffer with chocolate droplets
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g Dark chocolate; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 6-8 TABLESPOONS Milk; 2 packets (75 g each) Chocolate Droplets; 200 g Dark chocolate coating; 100 g white couverture; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g Dark chocolate
250 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
6 Eggs (size M)
500 g Flour
1 package Baking Powder
6-8 TABLESPOONS Milk
2 packets (75 g each) Chocolate Droplets
200 g Dark chocolate coating
100 g white couverture
7-10 Tbsp Fat and breadcrumbs

Directions

1
Finely grate the chocolate. Cream fat and sugar. Season with salt and vanillin sugar. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in with the milk. Fold in grated chocolate and droplets.
2
Pour into a greased, breadcrumbed ring cake mould (2 1/2 litres capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Let it cool down a little, turn out of the mould and let it cool down completely. Chop the chocolate coating separately and melt each on a hot water bath. First cover the cake with dark chocolate coating, then spread white chocolate coating in droplet form. Immediately pull through with a fork, allow to set