Chocolate cream cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 18
  • 500 g Whipped cream
  • 550 g Dark chocolate
  • 1/8 l Milk
  • 250 g Butter
  • 250 g Sugar
  • 4 Eggs (size M)
  • 100 g Cornstarch
  • 250 g Flour
  • 1 TABLESPOON cocoa powder + something to dust
  • 1 package Baking Powder
  • 100 ml cherry brandy
  • 3 TABLESPOONS Cherry Jam
  • 7-10 Tbsp Grease

Directions

  1. 1

    Warm the cream for the praline cream. Roughly chop 400 g chocolate and melt in it. Pour into 2 high mixing bowls and place in the fridge for about 2 hours. In the meantime heat up milk. Coarsely chop 100 g chocolate, melt in the milk, let cool. Stir butter and sugar until creamy.

  2. 2

    Stir in eggs one by one, alternating with 50 g starch. Mix 50 g starch, flour, 1 tablespoon cocoa and baking powder. Alternating with the chocolate milk, stir in briefly. Fill the dough into a greased springform pan (20 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 75 minutes, let cool down. Cut the chocolate base 3 times horizontally and sprinkle with kirsch. Briefly whip the chocolate mixture with the whisk of the hand mixer. Pour 1 pot of cream into a piping bag with a large perforated spout. Spread the lower base with approx. 1/4 of the cream from the 2nd pot, place the second base on top. Warm the jam slightly and spread on top. Place the third base on top, brush with approx. 1/4 of the cream again and place the lid on top.

  3. 3

    Cut the chocolate base 3 times horizontally and sprinkle with kirsch. Briefly whip the chocolate mixture with the whisk of the hand mixer. Pour 1 pot of cream into a piping bag with a large perforated spout. Spread the lower base with approx. 1/4 of the cream from the 2nd pot, place the second base on top. Warm the jam slightly and spread on top. Place the third base on top, brush with approx. 1/4 of the cream again and place the lid on top. Spread the rest of the second cake layer on the cake rim all around (without the surface). Spray the cream from the piping bag onto the surface as spots. Place the cake in the refrigerator for about 1 hour. To decorate, melt 50 g chocolate and drizzle it all over the cake. Serve dusted with cocoa

  4. 4

    Spread the rest of the second cake layer on the cake rim all around (without the surface). Spray the cream from the piping bag onto the surface as spots. Place the cake in the refrigerator for about 1 hour. To decorate, melt 50 g chocolate and drizzle it all over the cake. Serve dusted with cocoa

  5. 5

    On 20 pieces:

Nutrition Facts

KCAL
470 kcal
CARBS
42 g
FATS
29 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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