Chocolate cream cake

Name: Chocolate cream cake
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 125 g Butter or margarine; 75 g Sugar; 2 Eggs (size M); 100 g Flour; 1 TABLESPOON Cornstarch; 1 knife tip Baking Powder; 50 g unpeeled, ground almonds; 7-10 Tbsp Grease; 2 (200 g each) Cup of whipped cream; 75 g Dark chocolate coating; 7-10 Tbsp Cocoa

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

125 g Butter or margarine
75 g Sugar
2 Eggs (size M)
100 g Flour
1 TABLESPOON Cornstarch
1 knife tip Baking Powder
50 g unpeeled, ground almonds
7-10 Tbsp Grease
2 (200 g each) Cup of whipped cream
75 g Dark chocolate coating
7-10 Tbsp Cocoa

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Stir in eggs bit by bit. Mix flour, starch, baking powder and almonds. Stir into the fat and sugar mixture. Fill the dough into a greased fruitcake tin (22 cm Ø) and smooth it down.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Let it cool down a little bit and turn out of the tin. Let the base cool down. In the meantime, chop the chocolate coating roughly.
3
Heat 1 cup of whipped cream and couverture at medium heat while stirring until the couverture has dissolved. Leave to cool for 2-3 hours in the refrigerator. Whip chocolate cream and remaining cream separately.
4
Spread the chocolate cream on the cake base and smooth it down. Spread the rest of the cream cloudy with a tablespoon. Place the cake in the refrigerator for another 1 hour. Dust with cocoa before serving.
5
Makes 12 pieces.