Christmas chocolate cake

Overview

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Tags

• baking
• good looks
• children
• afternoon tea
• 6 inch chiffon cake
• blueberry
• egg cream
• raspberry
• strawberry
• whipping cream
• dark chocolate
• fine sugar
• flowers

Ingredients

Steps

1. 1 First prepare a 6-inch chiffon cake. After the cake is done, you can cut it into 3 slices or 2 slices.

   

2. 2 Chop 250g dark chocolate and add 250g whipping cream. Heat over water until chocolate melts. It is recommended that you buy baking chocolate instead of Dove chocolate from the supermarket. After Dove chocolate is melted with whipping cream, it is not suitable for spreading even if it is refrigerated for a long time and will be extremely soft.

   

3. 3 Stir while heating over water. After the chocolate sauce is completely dissolved, let it cool and then put it in the refrigerator. After refrigeration, the chocolate will become very sticky, and you can take it out when the consistency of the chocolate sauce is suitable for spreading. If the chocolate sauce is not refrigerated long enough, it will be too thin and cannot be spread; if it is refrigerated too long, it will solidify. So check it a few times while the chocolate sauce re-solidifies, stir it a few times, and take it out when it is suitable for spreading.

   

4. 4 Add caster sugar to the whipped cream

   

5. 5 Beat the egg cream with a whisk until texture appears, as shown in the picture.

   

6. 6 Spread the whipped cream on the chiffon cake piece, and then cover it with another piece. Do not spread cream on top.

   

7. 7 Fill the decorated eggs with chocolate sauce, working from bottom to top. This makes it easier to apply.

   

8. 8 Then use the back of a spoon to spread the chocolate sauce a few times. Place the finished chocolate cake in the refrigerator for a few hours to make the chocolate harder.

   

9. 9 Then decorate with your favorite flowers or fruits