Praline cake with chocolate rolls

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Coarsely chop 100 g of couverture and melt on a warm water bath. Let cool for 10 minutes. Separate the eggs. Beat the egg whites and 4 tablespoons of cold water until stiff with the whisks of the hand mixer, gradually adding sugar, vanillin sugar and salt at the end. Add egg yolks one after the other and fold in. Add the liquid chocolate coating while stirring.

2. 2

   Mix flour, starch, cocoa and baking powder, sieve onto the egg foam and carefully stir in with a dough scraper. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Let the sponge cake cool down in the tin on a cake rack. In the meantime, chop the chocolate coarsely for the cream. Heat the cream in a saucepan and remove from the heat. Add the chocolate to the hot cream and melt in it while stirring until a smooth, even chocolate mass is formed. Spread the mixture into two mixing bowls, let it cool down and put it in a cool place for 2-3 hours. Chop 200 g chocolate coating and melt it on a warm water bath. Spread the couverture as a thin layer on a marble board or baking tray and let it set in a cool place (or briefly in the refrigerator). Then scrape long chocolate rolls or shavings with a spatula, place them on a large plate and chill.

3. 3

   Add the chocolate to the hot cream and melt in it while stirring until a smooth, even chocolate mass is formed. Spread the mixture into two mixing bowls, let it cool down and put it in a cool place for 2-3 hours. Chop 200 g chocolate coating and melt it on a warm water bath. Spread the couverture as a thin layer on a marble board or baking tray and let it set in a cool place (or briefly in the refrigerator). Then scrape long chocolate rolls or shavings with a spatula, place them on a large plate and chill. Remove the sponge cake base from the tin and cut it in half horizontally. Place the lower base on a plate. Whip the chocolate cream one after the other with the whisks of the hand mixer for about 1 minute until creamy. Spread about 1/3 of the cream on the bottom cake layer. Cover with the second cake layer and spread the rest of the cream around the edge and dome-shaped on the cake. Chill the cake for about 2 hours. Shortly before serving, place chocolate rolls on the cake and dust them thickly with cocoa as desired

4. 4

   Place the lower base on a plate. Whip the chocolate cream one after the other with the whisks of the hand mixer for about 1 minute until creamy. Spread about 1/3 of the cream on the bottom cake layer. Cover with the second cake layer and spread the rest of the cream around the edge and dome-shaped on the cake. Chill the cake for about 2 hours. Shortly before serving, place chocolate rolls on the cake and dust them thickly with cocoa as desired

5. 5

   5 hours waiting time

Nutrition Facts

KCAL
340 kcal

CARBS
27 g

FATS
23 g

PROTEINS
5 g