Chocolate cake with crispy pearls

Name: Chocolate cake with crispy pearls
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 300 g Butter; 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 4 TABLESPOONS Cocoa powder; 100 ml Milk; 50 ml Whisky cream liqueur; 2 (175 g each) bag of chocolate crunchy beads; 25 g Hazelnut flakes; 100 g white chocolate; 500 g Schmand

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

300 g Butter
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
4 TABLESPOONS Cocoa powder
100 ml Milk
50 ml Whisky cream liqueur
2 (175 g each) bag of chocolate crunchy beads
25 g Hazelnut flakes
100 g white chocolate
500 g Schmand

Directions

1
Cream 250 g butter, sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and cocoa and stir in alternately with milk and liqueur.
2
Stir in 250 g chocolate crunchy pearls. Spread the dough into a greased, floured fat pan of the oven (34 x 38 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 30 minutes. Remove and let cool on a cake rack.
4
Roast the hazelnut flakes in a pan without fat until golden brown, remove. Coarsely chop 100 g chocolate crunchy pearls. Coarsely chop the chocolate and melt with butter over a warm water bath. Mix sour cream and 1 packet of vanilla sugar.
5
Stir the chocolate and butter mixture into the sour cream.
6
Spread the chocolate sour cream on the cake. Spread chopped balls and hazelnut flakes on top. Chill for about 30 minutes. Cut into pieces and place on a plate.