|For the dough:|
|100 g||chocolate, chopped coarse (whole milk)|
|50 g||chocolate, grob|
|200 g||sour cream|
|250  crushed, (dark);g||Butter|
|2 Pck.||vanilla sugar|
|20 g||cocoa powder, unsweetened (baking cocoa)|
|175 g||wheat flour (type 405)|
|1 Pck.||baking powder|
|50 g||chocolate decor, (droplets of dark chocolate, not baking stable)|
|For the glaze:|
|50 g||chocolate, whole milk-|
|chocolate, bittersweet, white or other for the decoration|
approx. 30 Min.
/ Cooking/Baking Time:
approx. 1 hour.
approx. 20 Min.
/ Calories p. P.:
Chocolate pieces, water, sour cream, Butter, sugar, vanilla sugar and unsweetened cocoa powder in a saucepan. Content heat up slowly until the chocolate and Butter are melted. Pot from the stove, take the contents in a mixing bowl, decant and leave to cool. Meanwhile, the bottom of the Springform pan with parchment paper, the baking paper with the Ring clamp and the edges of the grease. The Rum and the eggs to the other ingredients in the mixing bowl while stirring. Flour, cornflour and baking powder mix slowly through a sieve and stir. At the end of the chocolate droplets. The liquid batter into the Springform pan and pour at 180°C (top and bottom heat) bake in the preheated oven on the middle rack for approximately 60 min. bake. The cake remove from the oven, immediately turn the Ring to loosen and leave to cool.
Cream in a pot over a water bath and heat. Couverture and add the Butter and the cream, let it melt.
The cake evenly around the relatively thin with the icing and dipped in tempered white chocolate or your choice of decorating.