chocolate wreath

Ingredients

Directions

1. 1

   Roughly chop the chocolate and put it in a pot with the cream. Bring to the boil while stirring. Simmer over low heat until the chocolate has melted. Pour the mixture into a mixing bowl, cover with cling film and place in the fridge overnight. Mix flour, starch and baking powder.

2. 2

   Beat the fat, salt, sugar and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Alternately stir in the flour mixture and the milk briefly. Pour the dough into a greased wreath mould (approx. 3 litres capacity) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Then let it cool down on a cake rack. Whip the chocolate cream until stiff, while pouring in the cream firming agent. Cut the cooled cake twice horizontally. Fill twice with the cream, except for a little bit for decoration, spread it all around and put it in a cool place. Fill the rest of the chocolate cream into a piping bag with a small star-shaped spout and squirt into colourful paper bags.

3. 3

   Then let it cool down on a cake rack. Whip the chocolate cream until stiff, while pouring in the cream firming agent. Cut the cooled cake twice horizontally. Fill twice with the cream, except for a little bit for decoration, spread it all around and put it in a cool place. Fill the rest of the chocolate cream into a piping bag with a small star-shaped spout and squirt into colourful paper bags. Decorate wreath with chocolate rolls and filled paper bags. Results in about 20 pieces