110 grams dark chocolate
125 grams ready raw cream
175 grams brown granulated sugar
300 grams flour
1 tsp salt
3 tbsp cocoa
1 tsp carbonate
115 grams butter
200 grams granulated sugar
2 large eggs
1 packet vanilla
175 grams of water
Material for the top and bottom of the cake:
140 grams dark chocolate
140 grams milk chocolate
225 grams ready-made raw cream

How to make dark chocolate cake recipe

Place 110 grams of dark chocolate, cream and brown powdered sugar in a medium sized saucepan and melt over a low heat. As soon as it melts, put out the gold before boiling and take it aside. Remove the flour, salt, cocoa and carbonate together in a bowl.
Whisk the softened oil with the mixer until it is like cream. Then add the sugar and stir. Add the egg yolks one by one with the vanilla. Now mix the flour mixture you have prepared into a spoon and add the juice slowly if necessary.
Share this dough into two separate 23-25 centimetre diameter pastry moulds in a pre-set and heated oven to 175 degrees. Then cook for about 30 minutes. Remove from the oven, cool the cakes for another five minutes and remove the moulds.
For the cream to be applied on top of the cake and between them, melt the dark and milk chocolate in a coffee pot. Remove the melted chocolate from the heat and add the cream into it. Put some of this mixture on top and around the first cake and spread it all over with the spatula. Then place the second cake on top and cover the sides and top of the cake well with the chocolate mixture.

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