Chocolate Christmas cake
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 100 g Dark chocolate
- 250 g Butter
- 200 g Flour
- 7-10 Tbsp 1 1⁄2 coated Tsp baking powder
- 3 (25 g) slightly heaped tablespoons of cocoa
- 5 Eggs (Gr. M)
- 350 g Sugar
- 7-10 Tbsp Salt
- 400 g Dark Christmas chocolate or dark chocolate (without filling)
- 1⁄2 deleted Tsp Spekulatius spice
- 300 g Whipped cream
- 3 tablespoons (60 g) Orange marmalade
- 7-10 Tbsp Cocoa
- 7-10 Tbsp Melissa
Directions
- 1
Grease a springform pan (26 cm Ø) and dust with flour. Break dark chocolate into pieces and melt with butter in hot water bath. Let it cool down lukewarm for about 15 minutes.
- 2
Mix flour, baking powder and cocoa. Beat the eggs, sugar and 1 pinch of salt for about 5 minutes until thick and frothy. First stir in the chocolate butter. Stir in the flour mixture briefly. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes.
- 3
Let it cool down.
- 4
Breaking Christmas chocolate into pieces. Bring the cream to the boil and remove from the stove. Melt the Christmas chocolate while stirring. Let it cool down. Then put it in a cool place for about 30 minutes until it starts to get firm.
- 5
Stir the chocolate cream with the whisk of the hand mixer for approx. 20 seconds until creamy (not too long, so that it does not get too firm) and put 6 tbsp aside for decoration (do not refrigerate!).
- 6
Cut a thin lid off the cake base (approx. 1⁄3 of the base). Spread the bottom cake layer with jam. Pile up the chocolate cream in a dome-like manner and spread it into the mould with a pallet or cake server.
- 7
Cut the lid into 16 cake pieces and place them on the chocolate cream. Pour the rest of the cream into a piping bag with a perforated nozzle (15 mm Ø) and spray one tuff onto each cake piece. Chill for about 30 minutes.
- 8
Decorate with cocoa and balm before serving.
Nutrition Facts
530 kcal
49 g
32 g
7 g
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