Christmas chocolate cake

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 250 g Flour
  • 1 knife tip Baking Powder
  • 75 g Icing sugar
  • 150 g cold butter
  • 1 egg (size M)
  • 100 g Couverture with cinnamon and coriander
  • 100 g Ladyfingers
  • 5 TABLESPOONS Rum
  • 250 g Dark chocolate coating
  • 4 sheets Gelatine
  • 800 g Whipped cream
  • 3 TABLESPOONS Sugar
  • 50 g white couverture
  • 2 TABLESPOONS Cocoa
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • baking paper

Directions

  1. 1

    Mix flour, baking powder and icing sugar. Add butter in flakes and egg and knead everything with the dough hooks of the hand mixer to a smooth short pastry. Cover and chill for about 30 minutes. Roll out 2/3 of the dough round (26 cm Ø) on a floured work surface. Grease the bottom of a springform pan (26 cm Ø). Add the short pastry and prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Let it cool down. Roll out remaining dough on a floured work surface, cut out angels and moons. Place on a baking tray lined with baking paper.

  2. 2

    Bake in a hot oven at the same temperature for 6-8 minutes. Let it cool down. Chop the Christmas couverture, melt over a warm water bath. Spread the base with the chocolate and spread the sponge fingers on top. Sprinkle with 2 tablespoons of rum. Let the chocolate coating dry. For the chocolate cream, chop 200 g chocolate coating and melt in a warm water bath. Soak the gelatine in cold water. Beat 600 g cream with 2 tablespoons of sugar until stiff. Squeeze the gelatine well. Heat 3 tablespoons of rum and dissolve the gelatine in it. Stir 3 tablespoons of cream into the chocolate coating. Stir in the gelatine. Fold in the rest of the cream. Pour the chocolate cream onto the lady fingers and smooth it down. Chill for at least 2 hours. Chop white chocolate coating and 50 g dark chocolate coating separately. Separately melt carefully over a warm water bath. Coat the biscuits with the white couverture, allow to dry.

  3. 3

    Squeeze the gelatine well. Heat 3 tablespoons of rum and dissolve the gelatine in it. Stir 3 tablespoons of cream into the chocolate coating. Stir in the gelatine. Fold in the rest of the cream. Pour the chocolate cream onto the lady fingers and smooth it down. Chill for at least 2 hours. Chop white chocolate coating and 50 g dark chocolate coating separately. Separately melt carefully over a warm water bath. Coat the biscuits with the white couverture, allow to dry. Decorate with about 1/3 of the dark chocolate coating. Leave to dry. Whip 200 g cream, cocoa and 1 tablespoon sugar until stiff. Remove the cake from the tin. Coat the edge of the cake with cocoa cream. Pull a cake comb along the edge. Put the rest of the cream in a piping bag with a star-shaped spout. Spray tuffs onto the cake and decorate with dark chocolate coating. Decorate the cake with biscuits

  4. 4

    Decorate with about 1/3 of the dark chocolate coating. Leave to dry. Whip 200 g cream, cocoa and 1 tablespoon sugar until stiff. Remove the cake from the tin. Coat the edge of the cake with cocoa cream. Pull a cake comb along the edge. Put the rest of the cream in a piping bag with a star-shaped spout. Spray tuffs onto the cake and decorate with dark chocolate coating. Decorate the cake with biscuits

Nutrition Facts

KCAL
480 kcal
CARBS
37 g
FATS
33 g
PROTEINS
6 g