Mole cake
easy
75 mins
75 mins
Ingredients
- 250 g Dark chocolate
- 400 g Whipped cream
- 200 g Butter
- 175 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 375 g Flour
- 1 package Baking Powder
- 100 ml Milk
- 75 g Chocolate flakes
- 1 can(s) (425 ml) Apricots
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Chopping chocolate. Bring the cream to the boil, remove from the heat and melt the chocolate in it. Refrigerate for at least 6 hours, preferably overnight. Cream butter, sugar and vanillin sugar. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
- 2
Fold in 50 g chocolate flakes. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. 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 45-50 minutes. Remove the cake and let it cool down a little. Take out of the tin and let it cool down on a cake rack. Cut the lid off the cake, leaving a 1-2 cm wide edge. Hollow out the cake a little. Drain the apricots on a sieve and spread them in the cake trough, except for 1 half. Whip the cream and spread it on the apricots in a dome-shaped form. Crumble a part of the cake cover and sprinkle the cream on top.
- 3
Take out of the tin and let it cool down on a cake rack. Cut the lid off the cake, leaving a 1-2 cm wide edge. Hollow out the cake a little. Drain the apricots on a sieve and spread them in the cake trough, except for 1 half. Whip the cream and spread it on the apricots in a dome-shaped form. Crumble a part of the cake cover and sprinkle the cream on top. Sprinkle 25 g chocolate flakes on top. Dust with icing sugar and decorate with the remaining apricots and mint
- 4
waiting time approx. 6 hours
Nutrition Facts
440 kcal
42 g
27 g
7 g