Chocolate cake with whipped cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate coating. Melt butter and chocolate coating in a bowl on a warm water bath. Grease cups and sprinkle with sugar. Separate the eggs. Beat the egg yolks and 75 g sugar with the whisk of the hand mixer until creamy white.

2. 2

   Remove 5 tablespoons of the chocolate coating. Stir the rest of the couverture and 4 tablespoons of liqueur into the egg yolk mixture. Stir 3 tablespoons of liqueur into the couverture and chill. Beat the egg whites until stiff, then add 75 g sugar. Fold the beaten egg white into the egg yolk mixture. Sift flour over the mixture and fold in. Fill half of the dough into the cups and press a depression in the middle. Pour the liqueur couverture into a piping bag or freezer bag, cut off one corner and squirt the couverture into the hollows. Cover with the remaining dough. Bake the cakes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.

3. 3

   Sift flour over the mixture and fold in. Fill half of the dough into the cups and press a depression in the middle. Pour the liqueur couverture into a piping bag or freezer bag, cut off one corner and squirt the couverture into the hollows. Cover with the remaining dough. Bake the cakes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove the cakes from the oven, turn them over and let them cool down a little. Whipped cream tastes good with it

4. 4

   15 minutes waiting time

Nutrition Facts

KCAL
490 kcal

CARBS
47 g

FATS
29 g

PROTEINS
8 g