Chocolate wreath

  • 2 bars (100 g each) dark chocolate
  • 1 (100 g) Bar of cream and mocha chocolate
  • 3 (à 250 g) Mug of whipped cream
  • 225 g flour
  • 75 g cornstarch
  • 1 packet baking powder
  • 150 g butter or margarine
  • 1 Pinch Salt
  • 200 g Sugar
  • 1 Parcel Vanillin sugar
  • 5 eggs (size M)
  • 5 EL milk
  • 2 packet cream stabilizer
  • Chocolate rolls and colorful paper bags
  • Fat and breadcrumbs
105 minutes
Roughly chop the chocolate and add Put the cream in a saucepan. Bring to the boil while stirring. Let simmer over low heat until the chocolate has melted. Put the mixture in a mixing bowl, cover with cling film and place in the refrigerator overnight. Mix the flour, starch and baking powder. Fat, Beat salt, sugar and vanilla sugar with the whisk of the hand mixer until foamy. Stir in eggs one after the other. Briefly stir in flour mixture alternating with milk. Pour the dough into a greased wreath form (approx. Electric stove: 175 ° C / gas: level 2) Bake for about 45 minutes, then leave to cool on a wire rack let it trickle in. Cut the cooled cake twice horizontally. Fill twice with the cream, except for something to decorate, brush all around and refrigerate. Pour the rest of the chocolate cream into a piping bag with a small star nozzle and squirt into colorful paper bags. Decorate the wreath with chocolate rolls and filled paper bags. Makes approx. 20 pieces
Waiting time approx. 13 hours. Photo: Först,
1 portion approx:
  • 370 kcal
  • 1550 kJ
  • 5 g protein
  • 25 g fat
  • 31 g carbohydrates


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