Ribbons on chocolate bottom
Cakes in formServings: 6
Ingredients for Ribbons on chocolate bottom
| 1 | dl | Red currant liqueur or rum |
| 1 | Vanilla pod grain from here | |
| 100 | g | Soft butter |
| 100 | g | Wheat flour |
| 125 | g | Dark chocolate |
| 125 | g | Sugar |
| 150 | g | Chopped hazelnuts |
| 2 | tsp | Baking soda |
| 2 | tbsp | Icing sugar |
| 3 | tbsp | Cocoa |
| 3 | dl | Whipped cream |
| 4 | Eggs | |
| 500 | g | Red currant |
Instructions for Ribbons on chocolate bottom
To prepare the Ribbons on chocolate bottom recipe, please follow these instructions:
Whip butter with sugar. Divide the eggs and whip the whites stiff. Melt the chocolate over a water bath. Stir the melted chocolate with the egg yolks and the whipped butter. Add nuts. Flour, baking soda and cocoa are sifted into the egg whites and all of them are carefully turned together. Pour into a greased spring form and put in a hot oven at 180 degrees C. alm. Oven for 40 minutes. Let it cool.
Filling:
The ribs are rinsed and ribbed. The cake bottom is sprinkled with liqueur. Whip cream with icing sugar and vanilla. Turn half of the berries into the cream. Spread the cream on the cake and put it to the boil for at least 1 hour before serving.
Decorate with the rest of the ribs.
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