Chocolate Stracciatella Cake
Cake
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
Delicious chocolate stracciatella cake for special occasions.
Ingredients (16 ingredients)
-
60 g Bittersweet chocolate
-
100 g soft Butter
-
100 g Sugar
-
1 Prise Salt
-
3 Stück Eggs
-
130 g Flour
-
8 g Baking powder
-
10 g Baking cocoa
-
400 g cold Cream
-
30 g Instant gelatin
-
300 g Cream cheese
-
80 g Sugar
-
50 g Chocolate sprinkles
-
300 g Cream
-
3 TL San-apart
-
Chocolate sprinkles
Preparation (21 steps)
Chop bittersweet chocolate
Put 60 g bittersweet chocolate in the mixing bowl and chop for 8 sec./level 8. Then transfer.
Melt bittersweet chocolate
Place the chopped bittersweet chocolate in a heat-resistant bowl and melt in a water bath. Then let cool.
Stir butter, sugar and salt until creamy
Put 100 g soft butter, 100 g sugar and 1 pinch of salt in the mixing bowl and stir for 2 min./level 4 until creamy.
Add eggs
Add 3 eggs individually one after the other to the mixing bowl and stir in for 15 sec./level 3 each time.
Stir in melted chocolate
Add the cooled, melted bittersweet chocolate to the mixing bowl and stir in for 20 sec./level 3.
Add flour mixture
Sift 130 g flour, 8 g baking powder and 10 g baking cocoa into a separate bowl. Add the flour mixture to the mixing bowl and stir for 30 sec./level 3.
Bake dough
Place baking paper on the bottom of the 26 cm springform pan. Grease the edge and sprinkle with flour. Pour in the dough and smooth it out. Bake for about 25 minutes at 180 °C top and bottom heat in a preheated oven. Let cool after baking.
Divide cake base
Divide the cooled base horizontally once.
Prepare cake ring
Place a cake ring around the lower base.
Whip cream
Put 400 g cold cream and 15 g instant gelatin in the mixing bowl. Whip with the butterfly for 2 min./level 3.5. Observe the consistency.
Prepare cream cheese cream
Put 300 g cream cheese, 15 g instant gelatin and 80 g sugar in the mixing bowl and stir for 30 sec./level 3.
Fold in cream
Carefully fold the whipped cream into the cream cheese cream.
Fold in chocolate sprinkles
Fold 50 g chocolate sprinkles into the cream.
Spread cream on cake base
Spread the finished cream on the lower cake base.
Place second base
Place the second base on top and press lightly.
Whip cream
Put 300 g cream and 3 tsp San-apart in the mixing bowl. Whip with the butterfly for 2 min./level 3.5. Observe the consistency.
Portion cream
Fill 100 g of the whipped cream into a piping bag and put it in the refrigerator.
Spread cake with cream
Spread the remaining cream on the second base and smooth it out.
Cool cake
Put the cake in the refrigerator for about 2 hours.
Squirt on cream puffs
Squirt 12 cream puffs onto the cake with the piping bag.
Decorate
Sprinkle the center of the cake with some chocolate sprinkles.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Eggs
- Milk
- Hazelnuts
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