Chocolate cake with a bow
For chocolate lovers, this cake is absolute chocolate flash. And the chocolate bow is easier to make than you thought.
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Chocolate bow with a wow factor
04/2018 I made the chocolate bow in a chocolate course, but it is relatively easy to make even for amateur bakers. The only thing you need is transfer foil with the desired motif. Then you apply the liquid chocolate to the cut foil and bend it into loops. Once the chocolate has hardened, you can peel off the foil and the motif is on the chocolate.
The rose is made from white chocolate. To do this, you first form a cone (the calyx) and then place thin leaves around it. You can now attach everything together with liquid chocolate.
Chocolate cake recipe (Thermomix)
Ingredients:
150 g butter
6 eggs
1 pinch of salt
200 g sugar
250 g dark chocolate
50 g flour
Preparation:
Preheat oven to 200 degrees, grease springform pan (22 cm).
Insert the stirrer attachment.
Add the egg whites and salt to the mixing bowl and beat until stiff, 6 mins/speed 3.5.
Add 20 g sugar and mix 20 seconds/speed 3.5.
Remove the mixer attachment. Pour the egg whites into a bowl.
Add 180 g sugar, egg yolk and butter to the mixing bowl and beat for 6 mins / 70 degrees / speed 4.
Add the chopped chocolate, wait a few seconds until it has softened and then mix 20 seconds / speed 5.
Add flour and fold in 10 seconds/speed 5.
Insert the stirrer attachment.
Add the egg whites and fold in for 15 seconds/speed 2.5 and pour into the prepared cake tin.
Bake the cake for 10 - 15 minutes at 200 degrees.
Chocolate cream:
This time I used ready-made nougat cream for the chocolate cream because I still had it at home. I also added 100 g of dark chocolate and a dash of cream and then warmed everything together slightly. Since I used a larger heart-shaped springform pan for the cake, an edge was formed all around and I could simply pour in the liquid cream and let it harden.
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