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🍽️ Chocolate Cake

610 kcal · 30 min · 4 servings

Ingredients

• 1 sponge cake base (or sponge from 4 eggs)
• 125 g butter
• 150 g powdered sugar
• 100 g cocoa powder
• 1 egg
• 2 tbsp rum
• 1 packet vanilla sugar
• 200 g coating chocolate (white)
• 2 tbsp butter
• 100 g hazelnut praline crunch
• 50 g dark chocolate coating
• 12 truffle chocolates

Instructions

1. 1. Beat the butter with a hand mixer until creamy.
2. 2. Mix in the egg on the highest setting.
3. 3. Gently fold in powdered sugar, cocoa, rum, and vanilla sugar spoonful by spoonful.
4. 4. Slice the cake base horizontally once or twice.
5. 5. Fill it with the cream.
6. 6. Melt the white couverture (coating chocolate) over a hot, but not boiling, water bath.
7. 7. Pour the melted chocolate over the cake.
8. 8. Sprinkle the edge with croquant (caramelized nut pieces).
9. 9. Melt the dark chocolate couverture over the hot water bath.
10. 10. Fill it into a small freezer bag.
11. 11. Cut off one corner.
12. 12. Decorate the cake with dark chocolate.
13. 13. Place the chocolates decoratively on the glaze.
14. 14. Press them in slightly.
15. 15. Let the cake dry for at least half an hour.
16. 16. Then place it in the refrigerator for about two hours.

Nutrition per serving

• kcal: 610
• Protein: 7 g · Fett/Fat: 37 g · Carbs: 63 g