Tipsy chocolate ball cake with crazy Christmas pepper glaze
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 250 g Dark chocolate
- 50 g + 175 g butter
- 225 g Sugar
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 5 Eggs (Gr. M)
- 350 g Flour
- 40 g Baking cocoa
- 1 package Baking Powder
- 150 ml Red wine
- 250 g Schmand
- 7-10 Tbsp Bundt pan
- 100 g Dark chocolate
- 100 g Whipped cream
- 1 cube (25 g) Coconut oil
- 2 knife tip milled pepper
- 20 g Gingerbread
- 1 red and white candy cane
Directions
- 1
Grease a ring cake tin (approx. 2 litres capacity) and dust with flour. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Divide 100 g chocolate into pieces and melt together with 50 g butter in a pot while stirring.
- 2
Let it cool down a little.
- 3
Chop 150 g chocolate into small pieces. Mix 175 g butter, sugar, vanilla sugar and 1 pinch of salt in a bowl with the whisks of the mixer until creamy. Stir in the eggs one by one. Stir in liquid chocolate.
- 4
Mix flour, cocoa and baking powder. Alternately stir in red wine. Stir in sour cream loosely. Fold in chopped chocolate briefly with a dough scraper. Pour the dough into the mould.
- 5
Bake in a hot oven for about 45 minutes. Take out. Leave to cool in the mould for approx. 15 minutes, then turn the ring cake out of the mould and let it cool completely.
- 6
For the glaze, divide the chocolate into pieces. Place in a pot with cream and coconut oil. Melt at low heat while stirring. Stir in pepper. Remove from the heat and let it cool down for 10-15 minutes.
- 7
Chop the gingerbread and candy cane into small pieces. Spread the icing on the chocolate ball and sprinkle with pieces of gingerbread and candy cane. Let the chocolate icing dry for about 1 hour.
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