Chocolate Kiss Cake
very easy
60 mins
360 mins
Ingredients
- 3 Eggs (Gr. M)
- 100 g Sugar
- 100 g Flour
- 25 g Cocoa
- 1 tsp, heaped Baking Powder
- 4 sheets Gelatine
- 12 Meringue Kisses
- 12 Mini Foam Kisses
- 250 g Schmand
- 1 package/s Vanillin sugar
- 275 g Whipped cream
- 75 g Dark chocolate
- 15 g Coconut oil
- 7-10 Tbsp Grease
- 7-10 Tbsp Springform pan
Directions
- 1
Separate eggs. Beat the beaten egg whites and 3 tbsp. cold water until stiff, adding sugar. Mix flour, cocoa and baking powder. Fold the egg yolks into the beaten egg white. Sift the flour-mix over it and fold it in. Grease the bottom of a springform pan (approx. 22 cm Ø), fill in the mixture and smooth it down. Bake the sponge cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes until golden brown.
- 2
Soak gelatine in cold water. Remove 11 large meringue kisses and 3 small dark chocolate meringue kisses from the wafer. Mix sour cream and vanilla sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tbsp. sour cream, then stir into the remaining sour cream. Let the cream cool down. Stir the meringue kisses into the cream. Whip 200 g cream until stiff and fold in.
- 3
Remove the sponge cake from the mould and cut through horizontally 2 times. Place a cake ring around the lower cake base. Spread 1/3 of the cream on the base. Layer the remaining cake bases and cream in the same way, while finishing with the cream. Chill the cake for at least 4 hours.
- 4
Coarsely chop the chocolate and coconut fat. Heat 75 g cream. Melt the chocolate and coconut oil in the cream and let it cool down. Remove the cake from the cake ring. Spread the chocolate icing on the cake and refrigerate again for at least 30 minutes. Decorate the cake with the remaining chocolate kisses and waffles before serving.
Nutrition Facts
372 kcal
40 g
21 g
6 g
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