Mini Cakes by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: deu
Format: epub
Publisher: Naumann & Göbel Verlag
Published: 2015-03-06T05:00:00+00:00

Chocolate cake

Ingredients

For the mix:

1 small egg

30 g sugar

1 tsp vanilla sugar

salt

25 g flour

20 g cornstarch

½ tsp baking powder

For the filling and decoration:

120 ml cream

20 g each of grated milk chocolate and dark chocolate couverture

cocoa powder

chocolate shavings

1 cherry

To make the filling, heat the cream in a saucepan. Remove from the heat and dissolve the chocolate in the cream. Leave to cool, then refrigerate overnight.

The next day, make the sponge base by beating an egg with 1 tbsp of hot water until frothy. Combine the sugar, vanilla sugar and 1 pinch of salt, then gradually add to the mixture and stir thoroughly. Mix the flour, cornflour and baking powder together and blend in.

Preheat the oven to 180 °C. Line the base of a springform cake tin (12 cm Ø) with baking paper. Add the mixture to the cake tin, level off the surface and bake for 10–15 minutes. Remove the sponge from the cake tin and let it cool.

Whisk the chocolate cream until thick and creamy. Using the larger cake ring, cut a circle out of the sponge and slice horizontally through the middle. Spread at least half the chocolate cream over the bottom half of the cake, replace the top half of the cake and press down gently. Use the remaining cream to cover the surface of the cake, shaping the top into a point. Sprinkle cocoa powder over the cake and decorate with chocolate gratings and a cherry.

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