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Sarah Bernard Moccakage

Cook time: 0 min.
Servings: 0

Ingredients for Sarah Bernard Moccakage

0.5tbspBaking soda
0.5cupStrong coffee
1tbspVanilla sugar
150gDark chocolate for coating
3dlWhipped cream
75gWheat flour
75gDark chocolate (at least 50% cocoa)

Instructions for Sarah Bernard Moccakage

To prepare the Sarah Bernard Moccakage recipe, please follow these instructions:

Creme (please be made the day before)
Boil the whipped cream in a frying pan with stirring, chop the chocolate into smaller pieces and melt in the cream, whip for approx. 5 min and style then the chilly cream must be hard. About 3-4 hours.

Melt butter and stir cocoa into the hot fat
Whip egg and sugar airy
Sieve vanilla sugar, baking soda and wheat flour in the dough. Stir the cocoa and the coffee in the dough. Bake in spring form in alm. Oven at 175c for 25-30min.
When the cake is cooled, the cake is covered with the cream. Melt the chocolate either in a bowl or a chocolate melt and then cover the whole cake with the chocolate. Put on the chill until the chocolate is melted, then ... welcome ;-)

Since the cake is very dead and heavy it may. Decorate with fruit such as raspberries or clementines. Can be supplemented with a good bunch of sorbetis. Also try white coating chocolate.