Cult chocolate cream cake

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 120 g room-warm butter
  • 1 egg (size M)
  • 7-10 Tbsp Salt
  • 80 g Sugar
  • 2 packages Vanillin sugar
  • 30 g Flour
  • 1 TEASPOON Baking Powder
  • 25 g Cornstarch
  • 15 g Cocoa powder
  • 160 ml Milk
  • 350 g Dark chocolate coating
  • 1 Egg yolk (size M)
  • 2 TABLESPOONS coffee liqueur
  • 50 g Whole milk couverture
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Melt 20 g butter in a small pot and let it cool down. Beat the egg, 1 pinch of salt, 50 g sugar, 1 packet of vanilla sugar and 1 tbsp cold water with the whisks of the hand mixer for 5-7 minutes until creamy.

  2. 2

    Mix flour, baking powder, 10 g starch and cocoa powder together and carefully fold into the dough, stir in melted butter drop by drop. Put the dough into a greased square springform pan (26 x 26 cm) sprinkled with flour and smooth it down.

  3. 3

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 7-9 minutes. Remove the mould from the oven and let it cool down.

  4. 4

    Mix 2 tbsp. milk and 15 g starch. Heat 140 ml milk in a small pot, do not boil. Dissolve 50 g chocolate coating in it. Add 1 pinch of salt, 30 g sugar and 1 packet of vanillin sugar to the milk and mix.

  5. 5

    Mix the egg yolk and starch mixture, add to the milk and stir. Simmer gently over medium heat for 4-5 minutes while stirring. Pour the pudding into a flat bowl, place foil directly on the surface so that no skin forms.

  6. 6

    Allow to cool to room temperature. Cream 100 g butter with the whisk of the hand mixer. Add the pudding to the butter by the spoonful and stir until smooth.

  7. 7

    Carefully remove the cake from the tin and cut it in half horizontally. Carefully prick one half with a fork and sprinkle with coffee liqueur. Spread butter cream on top and place the second base on top, chill for about 15 minutes.

  8. 8

    Chop remaining dark chocolate and milk chocolate and melt separately in 2 water baths. Cover the tartlets with the dark chocolate coating and decorate with the milk chocolate coating. Allow to set.

  9. 9

    Cut into pieces and serve.

Nutrition Facts

KCAL
500 kcal
CARBS
45 g
FATS
33 g
PROTEINS
6 g