Chocolate knitting needle cake
easy
105 mins
105 mins
Ingredients
- 150 g white couverture
- 250 g soft butter or margarine
- 200 g Sugar
- 2 packages Vanillin sugar
- 1 pinch Salt
- 5 Eggs (size M)
- 75 g Cornstarch
- 250 g Flour
- 1 package Baking Powder
- 200 g Dark chocolate coating
- 25 g Coconut oil (Palmin)
- 250 g Whipped cream
- 1 TEASPOON Icing sugar for dusting
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Wooden skewer for piercing
Directions
- 1
Coarsely chop the white couverture and melt it on a hot water bath. Leave to cool a little. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs individually, alternating with the cornflour. Then add the white chocolate coating while stirring.
- 2
Mix flour and baking powder and stir in briefly. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Coarsely chop the dark chocolate coating and melt with the coconut oil on a hot water bath. Let the finished cake cool down. Using a wooden skewer or knitting needle, prick the surface of the cake several times until it reaches the bottom of the cake. Spread warm couverture, up to about 5 tablespoons, on the cake and let it cool down. Whip the cream until stiff. Remove the cake from the springform pan and lift it onto a cake plate. Spread the cream loosely on the cake.
- 3
Spread warm couverture, up to about 5 tablespoons, on the cake and let it cool down. Whip the cream until stiff. Remove the cake from the springform pan and lift it onto a cake plate. Spread the cream loosely on the cake. Warm the rest of the chocolate coating again slightly and spread it as a blob on the cream. Pull through with a fork like a marble. Serve dusted with icing sugar
- 4
On 16 pieces:
Nutrition Facts
450 kcal
41 g
29 g
6 g