🥤 Moist Chocolate Cake with Pudding Cream

Name: Moist Chocolate Cake with Pudding Cream
Total time: 30 min
Yield: 4 servings
Ingredients: butter (for the baking pan); flour (for the baking pan); 250 g dark chocolate couverture; 150 g butter; 175 g sugar; 4 eggs; 120 g crème fraîche; 200 g flour; 1 tsp baking powder; 100 g ground almond kernels; 250 ml milk; 1 tbsp sugar; 0.5 packet chocolate pudding powder (approx. 20 g); 30 g dark chocolate; 200 g soft butter; 20 g powdered sugar

692 kcal · 30 min · 4 servings

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Ingredients

butter (for the baking pan)
flour (for the baking pan)
250 g dark chocolate couverture
150 g butter
175 g sugar
4 eggs
120 g crème fraîche
200 g flour
1 tsp baking powder
100 g ground almond kernels
250 ml milk
1 tbsp sugar
0.5 packet chocolate pudding powder (approx. 20 g)
30 g dark chocolate
200 g soft butter
20 g powdered sugar

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Grease the cake pan with butter.
3. Dust the greased pan lightly with flour.
4. Roughly chop the chocolate.
5. Melt the chocolate together with the butter over a hot water bath.
6. Let the chocolate mixture cool down slightly.
7. Beat the sugar with the eggs until creamy.
8. Gradually stir in the slightly cooled chocolate mixture into the egg-sugar mixture.
9. Fold in the crème fraîche into the batter.
10. Sift the flour over the mixture.
11. Mix the flour briefly with the batter along with the baking powder and nuts.
12. Pour the batter into the prepared pan.
13. Smooth the surface of the batter.
14. Bake the cake for about 25 minutes.
15. Check doneness with a wooden skewer.
16. Remove the cake from the oven.
17. Let the cake cool for a short while.
18. Turn the cake out of the pan.
19. Allow the cake to cool completely on a wire rack.
20. Meanwhile, cook a pudding using the milk, sugar, and pudding powder according to the package instructions.
21. Let the pudding cool.
22. Melt the dark chocolate over a hot but not boiling water bath.
23. Beat the butter until fluffy with the powdered sugar.
24. Stir in the cooled, melted chocolate into the butter-sugar mixture.
25. Remove the pudding skin if necessary.
26. Fold in the cooled pudding spoonful by spoonful into the chocolate cream.
27. Let the cream cool until it is still creamy.
28. Fill the cream into a piping bag with a round tip (approx. 1 cm diameter).
29. Pipe stripes of the cream onto the cooled cake.
30. Decorate the cake as desired with chocolate decorations.
31. Serve the cake.

Nutrition per serving

kcal: 692
Protein: 12 g · Fett/Fat: 45 g · Carbs: 60 g