Chocolate cake with whipped cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease a pudding water bath mould including lid (approx. 1.5 litres capacity) well and sprinkle with sugar. Coarsely chop the chocolate coating and melt in a hot water bath. Let it cool down for about 10 minutes. Separate the eggs. Mix egg yolk, butter and 50 g sugar with the whisk of the hand mixer for about 5 minutes until creamy.

2. 2

   Add the liquid chocolate coating slowly while stirring constantly. Beat the egg whites in 2 portions until stiff, adding a total of 50 g sugar. Mix almonds and breadcrumbs. Fold the almonds first, then the beaten egg white into the chocolate mixture. Pour the chocolate mixture into the pudding mould, close it. Place the mould in an ovenproof pot and place on the oven rack. Pour hot water into the pan until a good 2 cm below the edge of the mould. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Remove the lid and let the pudding cool down in the mould for about 10 minutes. Then carefully turn out onto a plate.

3. 3

   Pour hot water into the pan until a good 2 cm below the edge of the mould. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Remove the lid and let the pudding cool down in the mould for about 10 minutes. Then carefully turn out onto a plate. Serve chocolate pudding lukewarm or cold. Just before serving, lightly whip the cream and allow vanilla sugar to trickle in. Spread the cream as a white "shirt" over the "Mohren

4. 4

   With 8 people:

Nutrition Facts

KCAL
460 kcal

CARBS
26 g

FATS
35 g

PROTEINS
10 g