Chocolate cake with advocaat cream

Name: Chocolate cake with advocaat cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp some + 30 g butter, some + 50 g flour; 50 g + 150 g dark chocolate coating; 3 uova, sale, 125 g di zucchero (Gr. M); 7-10 Tbsp 3 P. Vanillin sugar, 50 g cornflour; 2 (20 g) slightly heaped tablespoons of cocoa; 2 slightly heaped Tsp baking powder; 6 sheets white gelatine, 300 ml advocaat; 550 g whipped cream, 25 g white chocolate coating; 25 g white plate fat (e.g. palmine); 1 small plastic bag, 1 wooden stick

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp some + 30 g butter, some + 50 g flour
50 g + 150 g dark chocolate coating
3 uova, sale, 125 g di zucchero (Gr. M)
7-10 Tbsp 3 P. Vanillin sugar, 50 g cornflour
2 (20 g) slightly heaped tablespoons of cocoa
2 slightly heaped Tsp baking powder
6 sheets white gelatine, 300 ml advocaat
550 g whipped cream, 25 g white chocolate coating
25 g white plate fat (e.g. palmine)
1 small plastic bag, 1 wooden stick

Directions

1
Grease the bottom of the springform pan (26 cm Ø) and dust with flour. Chop 50 g dark chocolate coating, melt with 30 g butter in a water bath. Cooling
2
Separate eggs. Beat the egg whites, 3 tablespoons of cold water and 1 pinch of salt until stiff, adding sugar and 1 vanillin sugar. Beat the egg yolks separately. Briefly fold in the melted chocolate coating. Mix 50 g flour, starch, cocoa and baking powder, sieve onto the egg mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Cooling down
3
Soak the gelatine in cold water. Squeeze out, dissolve at low heat. Stir in liqueur by the spoonful. Chill for approx. 25 minutes until it begins to gel. Whip 400 g cream and 2 vanillin sugars until stiff. Fold into the liqueur
4
Cut the sponge in half horizontally. Spread 2/3 liqueur cream on the bottom cake layer. Place 2nd base on top. Spread the rest of the liqueur cream on the edge of the cake. Chill for at least 5 hours, preferably overnight
5
Heat 150 g cream (do not boil!). Chop 150 g dark chocolate coating. Melt in it with plate-grease while stirring. Cool down for 30 minutes. Chill for 30 minutes until it is viscous
6
Chop white couverture, melt in hot water bath. Spread dark chocolate icing on the cake. Pour white chocolate coating into the plastic bag, cut off a small corner. Spray the chocolate coating in strips on the cake and pull it through from the side with a wooden stick, alternating to the right and left. Chill for about 2 hours