Cointreau cake

For 8 people
  • 100 gr dark chocolate
  • 50 g Butter
  • 4 eggs
  • 100 g Sugar
  • 125 g Flour
  • 25 g cornstarch
  • 2 Teel.Baking powder
  • 4 Teel. Cocoa
  • 800 g cream
  • 2 cream stabilizer
  • 6 Essl. Contreau
120 minutes
Melt butter, egg white with a pinch of salt and 4 tablespoons. Beat the water into snow, pour in the sugar, fold in the egg yolks, fold in the flour, starch, baking powder, mix.
Rub the chocolate with the butter under the dough. Place the dough in a 26 cm dish and cook at 175 degrees for 25 min. Bake, let cool, cut the base once, place a base on a cake plate and sprinkle with 2 tablespoons of liqueur.
Whip the cream, cream stabilizer, cocoa and 3 tablespoons. Mix the sugar into the cream, beat 2 tablespoons. Fold in the liqueur. Spread a quarter of the cream on the base. Place the second base, with 2 tablespoons. Drizzle on the liqueur.
Spread half of the cream on the cake, put the rest in a sachet and decorate the cake with it.


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