Two-tiered anniversary chocolate cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Chop 450 g chocolate. Bring 400 g cream to the boil in a pot, remove from the heat and add chocolate. Stir until a smooth mixture is formed. Pour into a bowl and chill covered for at least 6 hours, preferably overnight.

2. 2

   Separate eggs. Beat the egg whites, vanilla sugar and sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully sieve the starch, flour and cocoa on top and fold in. Line the bottoms of two springforms (18 + 26 cm Ø) with baking paper.

3. 3

   Spread the sponge mixture in it (approx. 1/3 and 2/3) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the small base after about 10 minutes.

4. 4

   Turn out the bases on the cake rack, remove the baking paper, let the bases cool down.

5. 5

   Cut the bottom horizontally twice. Briefly whip the chocolate cream with the whisk of the hand mixer. Fill the bases with approx. 3/4 of the chocolate cream and put them back together. Place the small cake in the middle of the larger one.

6. 6

   Spread the rest of the chocolate cream on the dome. Chill for about 30 minutes.

7. 7

   Chop 300 g chocolate. Bring 300 g cream to the boil, add chocolate and coconut fat and mix to a glaze, let cool slightly. Cover the cake with the icing and chill for about 30 minutes. Decorate with chocolate rolls and shavings.

Nutrition Facts

KCAL
340 kcal

CARBS
28 g

FATS
22 g

PROTEINS
5 g