Chocolate cake with cream in
Cakes in formCook time: 0 min.
Servings: 12
Servings: 12
Ingredients for Chocolate cake with cream in
| 0.5 | dl | Sour cream |
| 0.5 | dl | Light syrup |
| 0.5 | tsp | Salt |
| 1 | Egg yolk | |
| 1 | dl | Cocoa |
| 1 | tbsp | Vanilla sugar |
| 1.5 | tsp | Baking soda |
| 100 | g | Dark block chocolate melted |
| 2 | dl | Sugar |
| 2.5 | dl | Quark |
| 3 | Egg whites | |
| 3 | dl | Semi-skimmed milk |
| 4 | dl | Wheat flour |
| 70 | g | Margarine |
Instructions for Chocolate cake with cream in
To prepare the Chocolate cake with cream in recipe, please follow these instructions:
Heat oven to 175 degrees c. alm. oven.
Stir in sugar and margarine light and airy. Add the egg yolk and syrup. Stir in the uniform. Mix flour, cocoa, baking soda and salt. Term mixture into egg mixture alternately with the milk and mix it.
Beat the egg whites to solid foam and turn it gently into the dough. Divide the batter into 2 greased and mealy jump molds and behind my 30-35 or to pasties have been baked.
Stir chocolate cream together. Put one cake like bottom on a kagefad. 1/3 of chocolate butter cream on and place the other cake over. Butter the rest of the cream over the cake, like so that it is completely covered.
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