If you simply want to spice up your scrapbook, you can top it with chocolate fudge! It tastes delicious and as soon as it goes on a little fudge and fresh berries it quickly becomes a pastry more for the cake.
Sticky scrapbook, smooth chocolate fudge and lots of fresh raspberries. A real draft cake party for both eyes and taste buds.
The recipe is baked in a round shape with a diameter of 20 cm, which gives a draft cake with chocolate fudge of 6-8 generous pieces.
Ingredients (draft cake):
150 g butter
2.25 dl powdered sugar
1.5 dl brown brown sugar sprinkle
0.5 teaspoon of genuine vanilla powder
3 eggs
2.25 dl wheat flour
0.75 dl of cocoa
1 krm salt
Ingredients (milk chocolate fudge):
200 g milk chocolate (if you prefer dark chocolate, take 150 g instead, at least 55% cocoa content)
½ can of condensed milk of 397 g
25 g butter
250 g fresh raspberries to decorate with
Do this:
Set the oven to 175 degrees (upper and lower heat).
Melt the butter in a saucepan and allow to cool.
Mix the butter with the rest of the ingredients in a bowl just until they blend into a smooth batter.
Tie a baking sheet paper to the bottom of the mold and pour the batter into it.
Bake the scraper cake in the middle of the oven for about 30 minutes. It should be sticky in the middle but not too loose and finished at the edges.
Allow the cookie to cool completely in the refrigerator (at least 4h but preferably overnight) before topping with fudge.
Chop the chocolate to the fudge and place in a heat-resistant bowl along with the diced butter and condensed milk.
Heat the batter in a microwave or over a water bath on low heat. Stir constantly.
Pour the fudge batter over the scrapbook and allow to set in the refrigerator for at least 1 hour before decorating with fresh raspberries.
TIP!
Do you want to prepare this scrap cake several days in advance or freeze it. Then skip the berries and serve them alongside when you are bidding.
