Ingredients
For 12
For the cake base
3
Egg(s)
75g
Sugar
1sachet(s)
Vanilla sugar
pinch(es)
Salt
40g
Corn starch
30g
AP Flour
30g
Cocoa powder
10ml
Sunflower oil
For the cream
250g
QimiQ Classic, room temperature
100g
Dark chocolate (40-60 % cocoa), melted
2tbsp
Sugar
125ml
Heavy cream 36 % fat, beaten
For the decoration
100g
Dark chocolate (40-60 % cocoa), melted
Marshmallow
Cocktail cherries
Preparation
- For the chocolate base, preheat the oven to 360° C (conventional).
- Whisk the egg, sugar, vanilla sugar and salt until fluffy. Sieve the corn starch, flour and cocoa into the mixture and mix well. Carefully add the oil and mix well.
- Pour into a loose-bottomed cake tin lined with baking paper and bake in the hot oven for 15-20 minutes. Allow to cool.
- For the cream, whisk QimiQ Classic smooth. Add the melted chocolate and sugar and mix well. Fold in the whipped cream.
- Place the cold base into a cake ring and cover with the cream. Chill for at least 4 hours (preferably over night).
- Remove from the ring, halve the cake vertically and position the two curved edges to touch each other (see photo). Cut 3 semi-circles out of each of the straight edges with a biscuit cutter or glass. Place 2 semi circles together for the head and use two seperate semi-circles as ears.
- Draw wing and ear contours with melted chocolate, cut eyes and teeth out of marshmallows and use a cocktail cherry as the nose.
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