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🍰 Tarta de Halloween con crema de chocolate

709 kcal · 30 min · 4 raciones

Tarta de Halloween con crema de chocolate Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 170 degrees top/bottom heat.
  2. 2. Line a cake ring with a diameter of 25 cm with baking paper or use a springform pan with a removable base.
  3. 3. Whip the eggs with the sugar and a pinch of salt until white and creamy for 5 to 10 minutes.
  4. 4. Stir the buttermilk and sunflower oil gently into the egg mixture at low speed.
  5. 5. Grind the nut mix finely or chop it with a knife.
  6. 6. Mix the nuts with the flour, baking powder and 50 g cocoa.
  7. 7. Gently fold the dry ingredients into the batter, without stirring for too long.
  8. 8. Pour the batter into the prepared pan.
  9. 9. Bake the cake for about 50 minutes in the preheated oven.
  10. 10. Check the baking time with a wooden skewer and remove the cake as soon as it is baked through.
  11. 11. Let the cake cool and place it in the refrigerator covered.
  12. 12. Bring the cream to a boil in a pot.
  13. 13. Remove the cream from the heat and add 400 g chocolate coating.
  14. 14. Stir with a whisk until the chocolate has melted and the mixture is smooth.
  15. 15. Let the chocolate cream cool to room temperature covered.
  16. 16. Place the cream in the refrigerator for about 30 minutes.
  17. 17. Heat the apricot jam in a small pot or in the microwave until it boils.
  18. 18. Remove the jam from the heat.
  19. 19. Take the cake base out of the refrigerator.
  20. 20. Remove the cake ring and the baking foil.
  21. 21. Cut the cake base horizontally in half with a cake saw or a long knife.
  22. 22. Spread the warm apricot jam on the two cut surfaces of the cake.
  23. 23. Whip the chocolate cream briefly until stiff with a hand mixer.
  24. 24. Place the lower cake base on a cake lifter and then on a rotating cake plate.
  25. 25. Spread a layer of chocolate cream on the base.
  26. 26. Place the second cake base on top.
  27. 27. Cover the entire cake with the remaining cream.
  28. 28. Smooth the cream over the edge and surface with an offset spatula.
  29. 29. Take the cake out of the refrigerator.
  30. 30. Place it on a serving plate.
  31. 31. Run a spatula over the edge and surface to create texture.
  32. 32. Melt 50 g chocolate coating in the microwave or in a water bath.
  33. 33. Slowly add a little water to make the chocolate thicker.
  34. 34. Fill the chocolate into a small piping bag or freezer bag.
  35. 35. Draw a spiderweb on the cake with a toothpick.
  36. 36. Pipe the spiderweb with the chocolate.
  37. 37. Dust the cake with 1 tbsp cocoa.
  38. 38. Crumble the cookies over the cake.
  39. 39. Decorate the cake as you like.

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