A simple but delicious cake recipe:
1. coarsely chop the chocolate, let it melt in the hot milk. Beat sugar, fat, vanilla sugar and salt with a mixer until creamy. Stir in eggs one at a time. Combine cornflour, flour, cocoa and baking powder, stir in. Stir in the dissolved chocolate. Fill into a greased cake springform pan (26 cm ø), bake.
Circuit:
170 to 190 °C , 1st sliding rack v. U.
160 to 180 °C , convection oven
60 to 70 min
Turn out of the pan. Pierce a few times with a small stick.
Soak with whiskey, cool.
2. caramelize the sugar in a saucepan on 3 or automatic cooking zone 9 or 12 while stirring, move the saucepan to a cold place, then extinguish with the coffee while stirring.
Mix 6 tbsp. milk, cornflour and egg yolks. Add remaining milk to coffee form and bring the whole to boil once, mix in cornstarch, bring to boil one more time. Remove the cream from the stove and cool to room temperature. 3.
3. crumble the meringue. Cut the cake base once horizontally. Spread the bottom layer with one third of the coffee cream, place the top layer on top. Spread the remaining cream all around the cake. 4.
Sprinkle the entire cake all around with the meringue pieces and press lightly until smooth. Place in the refrigerator for 2 to 3 hours. Dust the cake with cocoa just before serving.
100 min
of Hamburgische Electricitätswerke Ag
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