chocolate cake
easy
50 mins
50 mins
Ingredients
- 250 g Whipped cream
- 100 g Dark chocolate
- 170 g Butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 150 g Flour
- 2 coated Tsp Baking Powder
- 100 g ground hazelnuts
- 6 TABLESPOONS Milk
- 3 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
- 250 g Mascarpone (Italian cream cheese)
- 2-3 TABLESPOONS Icing sugar
- 3 ripe figs
- 100 g redcurrant jelly
- 7-10 Tbsp Grease
- 7-10 Tbsp Mint
- 7-10 Tbsp Cocoa powder
Directions
- 1
First warm 150 g of cream for the dark cream. Break the chocolate into pieces, add them to the cream and let them melt while stirring over a mild heat. Leave to cool for at least 2 hours. In the meantime, stir the room-warm fat, sugar, vanillin sugar and salt until foamy. Stir in the eggs one after the other. Mix flour, baking powder and nuts. Stir into the fatty egg cream by the spoonful, alternating with the milk. Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Remove the cake from the tin and let it cool down on a cake rack. Whip the cold chocolate cream with the whisks of the hand mixer until stiff. Season with whisky liqueur. Whip the rest of the cream with mascarpone and icing sugar until stiff and spread on the cake. Carefully spread the chocolate cream on top and draw it through in a circle with a cake comb. Let it stand for at least 1 hour. Clean and wash the figs, dab dry and cut into slices. Bring redcurrant jelly to the boil. Turn the figs in the hot jelly and place on the cakes. Results in about 12 pieces
- 2
Per piece about 2050 kJ/490 kcal. E 7 g/ F 37 g/ KH 31 g
- 3
Plate and cups: ASA
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