iCake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heat the whipped cream. Coarsely chop the dark chocolate coating and melt in the cream while stirring. Pour into a mixing bowl. Place foil directly on the surface and chill for 2 hours. In the meantime, roughly chop the dark chocolate. Melt butter and chocolate in a pot at low heat while stirring.

2. 2

   Remove from the stove. Whisk the eggs. Pour the melted butter and chocolate into a large mixing bowl. Add sugar, vanillin sugar, salt, eggs, flour and baking powder. Mix with the whisk of the hand mixer to a smooth dough. Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Take the cake out of the oven, remove from the edge of the springform pan and let it cool down on a cake rack for about 1 1/2 hours. Cut the cake in half horizontally. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread half of the chocolate cream on the lower cake base and place the upper cake base on top.

3. 3

   Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Take the cake out of the oven, remove from the edge of the springform pan and let it cool down on a cake rack for about 1 1/2 hours. Cut the cake in half horizontally. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread half of the chocolate cream on the lower cake base and place the upper cake base on top. Spread the rest of the chocolate cream all around the cake and refrigerate for about 1 hour. Place a marble or porcelain board in a cool place for approx. 30 minutes. Roughly chop the white chocolate coating and melt it on a warm water bath. Spread on the cold board and chill for about 5 minutes. Use a spatula to scrape rolls from the cold chocolate coating and refrigerate again. Decorate cake with rolls

4. 4

   Spread the rest of the chocolate cream all around the cake and refrigerate for about 1 hour. Place a marble or porcelain board in a cool place for approx. 30 minutes. Roughly chop the white chocolate coating and melt it on a warm water bath. Spread on the cold board and chill for about 5 minutes. Use a spatula to scrape rolls from the cold chocolate coating and refrigerate again. Decorate cake with rolls

5. 5

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
480 kcal

CARBS
43 g

FATS
31 g

PROTEINS
6 g