In this cake, a delicious chocolate fluff with cream cheese in (with a little acid) has been able to take place both as filling and coverage.
This cake consists of fluffy vanilla bottoms, tossed and covered with a lovely chocolate fluff and which I then decorated with lots of delights that I found in the fridge and pantry. Just as I love to decorate cakes. More is more!
The recipe is baked in a round shape with a diameter of 20 cm, giving 6-8 generous pieces.
Cake bottom:
Make three equal-sized glasses. Fill one of them with 4 large eggs. Next fill the glass with wheat flour so that it is as full as the glass with eggs. Do the same with powdered sugar for the third glass. Also add 2 teaspoons baking powder and 2 teaspoons vanilla sugar to the glass with wheat flour. Beat the eggs and sugar white and puffy at medium speed. Aim the flour mixture in the egg mixture and gently turn the butter with a licking pot. Lubricate a mold and cover the edges with baking paper. Pour the batter into the mold. Bake the cake base at 175 degrees in the bottom of the oven for about 45 minutes. Allow the cake base to cool completely before sharing and filling.
Ingredients (chocolate fluff):
400 g chocolate 50% cocoa content
3 dl whipped cream
300 g of cream cheese
Fresh berries and chocolates and other sweets you happen to have at home to decorate with.
Do this:
Chop the dark chocolate and place in a saucepan along with the whipping cream.
Melt to an even batter on very low heat with constant stirring. Pour the chocolate batter into a spacious bowl of metal or glass and place in the refrigerator to cool completely, at least 4 hours.
Divide your cake base into three parts as it cools.
Whisk the fluff with medium whisk at medium speed. Once it has softened, you can add cream cheese and continue whisking until you get a smooth and fluffy batter. Be careful to whisk too much so that the fluff does not cut.
Fill and toss your cake with the chocolate fluff. Decorate and store the cake in the fridge or serve immediately.
