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🍰 Gâteau d'Halloween à la crème au chocolat

709 kcal · 30 min · 4 portions

Ingrédients

• Eggs 4 pièces
• Sugar 200 g
• Salt pincée
• Buttermilk 200 g
• Sunflower oil 200 g
• Mélange de noix 150 g
• Farine de blé, type 405 300 g
• levure chimique 2 c. à café
• Cocoa powder 60 g
• crème liquide 400 g
• Couverture, demi-amère 450 g
• Apricot jam 50 g
• Water 0.25 c. à café
• Chocolate cookies 2 pièces

Préparation

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 the sunflower oil into the egg mixture carefully at low speed.
5. 5. Grind the Nussmischung finely or chop it with a knife.
6. 6. Mix the nuts with the flour, the 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 covered in the refrigerator.
12. 12. Bring the cream to a boil in a pot.
13. 13. Remove the cream from the heat and add 400 g Kuvertüre.
14. 14. Stir with a whisk until the chocolate is 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. Coat the entire cake with the remaining cream.
28. 28. Smooth the cream over the edge and the 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 the surface to create texture.
32. 32. Melt 50 g Kuvertüre in the microwave or in a water bath.
33. 33. Slowly add a little water so that the chocolate becomes more viscous.
34. 34. Fill the chocolate into a small piping bag or freezer bag.
35. 35. Draw a spider web on the cake with a toothpick.
36. 36. Pipe the spider web with the chocolate.
37. 37. Dust the cake with 1 c. à soupe cocoa.
38. 38. Crumble the cookies over the cake.
39. 39. Decorate the cake as you like.

Nutrition par portion

• kcal: 709
• Protein: 11 g · Fett/Fat: 43 g · Carbs: 68 g