|50 g||coarse flour|
|80 g||Carla cocoa powder|
|500 g||whipping cream|
|80 g||Carla Cream|
|250 g||Carla milk chocolate|
|100 g||Carla dark chocolate|
|250 g||Carla dark chocolate|
|10 g||Carla cocoa powder|
Separate egg yolks from whites, whites smear with sugar into tough snow. Stir the egg yolks with oil and then gently mix the two masses. Finally, add all loose ingredients with orange peel and mix again carefully. Pour the dough into a pre-erased cake mold and bake at 160 ° C for 30 minutes. After baking, turn the cabinet upside down and let it cool down.
We whisk the whipped cream into which we carefully mix the dissolved chocolate with Carl Cream. This cream is filled with a double-prone cold body.
Dissolve the dissolved chocolate with cream, add honey, butter and shake well into the shine. We finish the cake with the finished material.
Leave the cake in the cold for min. 3 hours.