chocolate cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat the whipped cream. Roughly chop 200 g dark chocolate coating and melt in the cream while stirring. Pour into a mixing bowl. Place foil directly on the surface and chill for 2 hours. In the meantime, coarsely chop the dark chocolate. Melt butter and chocolate in a saucepan over low heat while stirring. Remove from the stove. Whisk the eggs.

2. 2

   Coarsely chop the nuts. Pour melted butter and chocolate into a large mixing bowl. Add sugar, vanillin sugar, salt, eggs, flour and baking powder. Mix with the whisk of the hand mixer to a smooth dough. Fold in the nuts. Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the cake from the oven, remove from the edge of the springform pan and let it cool on a cake rack for about 1 1/2 hours. In the meantime, chop the white couverture and 50 g dark chocolate separately and melt on a warm water bath. Brush some mint leaf undersides with a brush and chill. Spread the remaining melted couverture next to each other on a marble board or the back of a baking tray and also refrigerate. Cut the cake in half horizontally. Cover the lower base with a cake ring. Place the redcurrant jelly on the base and smooth it down. Whip the chocolate cream briefly with the whisk of the hand mixer, spread it on the cake and place the top cake layer on top.

3. 3

   Remove the cake from the oven, remove from the edge of the springform pan and let it cool on a cake rack for about 1 1/2 hours. In the meantime, chop the white couverture and 50 g dark chocolate separately and melt on a warm water bath. Brush some mint leaf undersides with a brush and chill. Spread the remaining melted couverture next to each other on a marble board or the back of a baking tray and also refrigerate. Cut the cake in half horizontally. Cover the lower base with a cake ring. Place the redcurrant jelly on the base and smooth it down. Whip the chocolate cream briefly with the whisk of the hand mixer, spread it on the cake and place the top cake layer on top. Chill the cake for 1 hour. In the meantime, scrape the chocolate coating from the cold chocolate coating with a spatula. Carefully remove the mint leaves from the chocolate coating. Refrigerate the rolls and leaves. Coarsely chop 100 g dark chocolate coating and 100 g milk chocolate coating and melt in a warm water bath. Cover the cake with the mixture. Leave to dry for about 1 hour. Decorate the cake with rolls and leaves and dust with cocoa powder

4. 4

   Chill the cake for 1 hour. In the meantime, scrape the chocolate coating from the cold chocolate coating with a spatula. Carefully remove the mint leaves from the chocolate coating. Refrigerate the rolls and leaves. Coarsely chop 100 g dark chocolate coating and 100 g milk chocolate coating and melt in a warm water bath. Cover the cake with the mixture. Leave to dry for about 1 hour. Decorate the cake with rolls and leaves and dust with cocoa powder

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
540 kcal

CARBS
46 g

FATS
35 g

PROTEINS
8 g