Chocolate waves on the Danube
- 1 glass (720 ml) sour cherries
- 500 g Butter
- 300 g Sugar
- 1 Parcel Vanillin sugar
- 1 pinch salt
- 6 Eggs (size M)
- 350 g Flour
- 1 packet Baking powder
- 2 EL Cocoa powder
- 2-3 tbsp whipped cream
- 1 packet Pudding powder' Chocolate flavor '
- 1/2 l Milk
- 300 g white chocolate
- 25 g Coconut oil (Palmin)
- Chocolate flakes and cocktail cherries
- fat
- cling film
90 minutes
easy
- 1.
- Drain the cherries on a sieve. Beat 250 g butter, 250 g sugar, vanilla sugar and salt until frothy. Mix in eggs and 5 tablespoons of flour alternately. Mix the rest of the flour and baking powder and stir in briefly. Spread half of the dough evenly on a greased drip pan of the oven (32 x 39 cm) with a dough card. Stir cocoa and cream into the rest of the batter. Spread it carefully on the light dough. Spread the cherries on the dough at small intervals. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-35 minutes. Take out and let cool down. In the meantime, stir in the pudding powder, 50 g sugar and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and cook for another 1 minute. Place in a bowl, cover with cling film and let cool down. Whip 250 g butter until creamy white. Briefly stir the warm pudding (butter and pudding must have the same temperature!) And stir into the butter, tablespoon at a time. Spread the buttercream on the cake and let it set in a cool place for 3-4 hours. (The tray does not fit in the refrigerator! You would have to cut the cake in half and put it in the refrigerator as 2 plates.) Roughly chop the chocolate and coconut fat and melt them in a hot water bath. Let the chocolate cool down a little (about 30 minutes) and spread it on the cake. Chill again until the chocolate icing has set. Cut the cake into approx. 24 pieces and arrange on a plate. Decorate with chocolate flakes and cocktail cherries
- 2.
- Wait approx. 7 hours. Photo: Först,
1 piece approx:
- 400 kcal
- 1680 kJ
- 6 g protein
- 25 g fat
- 36 g carbohydrates
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