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Dutch chocolate cake recipe

Ingredients:

Floor:
80g flour
2 tbsp cocoa
3 eggs (M)
55g sugar
20 ml oil
half a pack of baking powder
Cream:
1 pack of gelatin
120ml water
450 g cream
1 pack of vanilla sugar
120 g dark chocolate
120 g coconut chocolate
1 large cup of cream yogurt (500 ml)
Glaze:
40 g coconut fat
200 g dark chocolate

Preparation:

First beat the eggs with the sugar until foamy and stir in the oil. Then mix the flour, baking powder and cocoa powder and fold into the egg foam.
Now put the dough in a 26 cm diameter cake tin lined with baking paper and bake at 190 °C for 20 minutes. Let the cake base cool down.
Meanwhile, whip the cream until stiff. Now grate the coconut chocolate finely; the dark chocolate can also be roughly grated.
Then let the gelatine soak in cold water and then warm (do not boil) to dissolve it. Then mix the gelatine with natural yogurt.
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