Chocolate cake from the tray
easy
40 mins
40 mins
Ingredients
- 700 g Whipped cream
- 500 g Dark chocolate
- 15 g Coconut oil
- 4 Eggs (size M)
- 175 g Sugar
- 125 g Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp whipped cream, white chocolate chips and grated dark chocolate
Directions
- 1
For the cream, warm 500 g cream at low heat. Coarsely chop 400 g dark chocolate and coconut fat. Melt in the cream while stirring constantly. Divide into 2 high mixing bowls and chill for at least 3 hours. In the meantime, finely grate 100 g chocolate for the dough.
- 2
Beat eggs and sugar with the whisk of the hand mixer for about 7 minutes until foamy. Sift the flour on top and fold in. Fold in 200 g liquid cream and grated chocolate. Spread the mixture on a greased baking tray dusted with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 17-20 minutes. Allow to cool slightly, cut in half crosswise and remove from the baking tray. Leave to cool completely. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread one part on one half of the dough, place the second half on top. Spread the remaining chocolate cream on top and refrigerate for approx. 30 minutes.
- 3
Allow to cool slightly, cut in half crosswise and remove from the baking tray. Leave to cool completely. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread one part on one half of the dough, place the second half on top. Spread the remaining chocolate cream on top and refrigerate for approx. 30 minutes. Then cut into pieces. Serve decorated with cream tuffs, white chocolate shavings and finely grated dark chocolate
- 4
On 14 pieces:
Nutrition Facts
460 kcal
37 g
31 g
7 g