Small chocolate box cake

Name: Small chocolate box cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 400 g Dark chocolate; 200 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 375 g Flour; 2 TABLESPOONS Cocoa powder; 1 package Baking Powder; 3 (52 g each) Rolls of chocolates with fine toffee filling in milk chocolate; 18 Oblates with effervescent powder filling (effervescent flummery); 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

400 g Dark chocolate
200 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
375 g Flour
2 TABLESPOONS Cocoa powder
1 package Baking Powder
3 (52 g each) Rolls of chocolates with fine toffee filling in milk chocolate
18 Oblates with effervescent powder filling (effervescent flummery)
7-10 Tbsp Fat and breadcrumbs

Directions

1
Coarsely chop 100 g chocolate and melt over a warm water bath. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in chocolate. Mix flour, cocoa and baking powder and stir into the dough. Grease 6 box-shaped cups (350 ml each) and sprinkle with breadcrumbs. Fill 1/3 of each form with dough and spread 6 Rolos on the dough.
2
Fill in the remaining dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove and let cool off. Chop 300 g chocolate and melt over a warm water bath. Cover the cake with it. Put the sherbet flummery on top. Let the chocolate dry
3
waiting time approx. 1 1/2 hours