Chocolate and cream cake: a giant snack that appeals to kids and grown-ups
published on 14 November, 2018 at 16:08
Ingredients:
6 eggs
6 tablespoons of flour
6 tablespoons of hot water
6 tablespoons of sugar
1 sachet of baking powder
3 tablespoons of cocoa
500 ml cream
2 tablespoons of powdered jelly
50 ml of milk
6 eggs
6 tablespoons of flour
6 tablespoons of hot water
6 tablespoons of sugar
1 sachet of baking powder
3 tablespoons of cocoa
500 ml cream
2 tablespoons of powdered jelly
50 ml of milk
For the frosting:
150 gr chocolate
100g margarine
150 gr chocolate
100g margarine
Directions:
Divide the egg whites from the yolks, then whip them together with the sugar. Add the compounds and add the flour, baking powder and cocoa. Pour onto a rectangular pan and bake at 180 degrees for 20 minutes.
Dissolve the gelatine in the milk and whip the cream, add and stir.
Melt the chocolate using margarine, but you can also melt it with milk.
Cut the cake into two parts, stuffed and refrigerate for 2 hours.
Divide the egg whites from the yolks, then whip them together with the sugar. Add the compounds and add the flour, baking powder and cocoa. Pour onto a rectangular pan and bake at 180 degrees for 20 minutes.
Dissolve the gelatine in the milk and whip the cream, add and stir.
Melt the chocolate using margarine, but you can also melt it with milk.
Cut the cake into two parts, stuffed and refrigerate for 2 hours.
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