Cola cake with caramel

  • 5 eggs (size M)
  • 325 g Sugar
  • 1 packet vanillin- Sugar
  • 375 g flour
  • 1 Package Baking powder
  • 1/8 l Oil
  • 200 ml Coca-Cola
  • 150 g Dark chocolate couverture
  • 10 g Coconut fat
  • 50-75 g Mini-Marshmallows
  • Fat and flour
90 minutes
light
1.
eggs Mix 225 g sugar and vanillin sugar with the whisk of the hand mixer until creamy. Mix in the flour, baking powder, oil and cola. Grease 6 molds (8 x 12 cm; 325 ml) and sprinkle with flour. Pour in the batter. Bake in a preheated oven (E stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Remove the cake and let it cool down. Roughly chop the couverture. Melt the coconut oil and couverture in a bowl over a warm water bath, then allow to cool. Spread the chocolate icing on the cake, add the marshmallows and chill for about 30 minutes. Caramelize 100 g sugar and deglaze with 100 ml water. Simmer the caramel, stirring occasionally, and let the sauce cool. Just before serving, cut the cake in half and pour the caramel sauce over the cake (if the sauce is too thick, dilute it with a little water)
2.
Wait approx. 1 1/2 hours
1 portion approx:
  • 440 kcal
  • 1840 kJ
  • 7 g protein
  • 19 g fat
  • 62 g carbohydrates

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