Chocolate cake with raw cream

Ingredients for Chocolate cake with raw cream

Instructions for Chocolate cake with raw cream

To prepare the Chocolate cake with raw cream recipe, please follow these instructions:

The chocolate is broken into smaller pieces and placed in a bowl together with the butter. Place the bowl over warm water, until the chocolate and the butter are melted. Take the bowl up.

Sugar and flour are sifted into the bowl and stirred into the mixture. Finally, the eggs are stirred. They should have room temperature if they come straight from the fridge, they will cool the mass, making it hard to move evenly.

A spring shape or pie form is lubricated and sprinkled with sugar. The chocolate cheese is divided into the cake and baked at 175 degrees for about ½ hour.

Raw cream: Egg yolks and sugar are whipped thoroughly, possibly with the grains from the vanilla bar. The cream is whipped to light froth and turned into the eggs for an airy, viscous cream.

Serve the cake at room temperature with the ice-cold raw cream to.