Today I have a sweet seduction for all those with a sweet tooth!
A dream for every chocolate lover. An airy biscuit base, filled with a delicious chocolatecream and decorated with a homemade, slightly sour apricot jam. You are guaranteed to impress your guests with this cake creation.
Ingredients chocolate cake
Ingredients chocolate cream
Ingredients decoration
Mix milk with apple cider vinegar and set aside for 5 minutes.
Add the rum, vanilla extract and melted butter to the milk and vinegar mixture and stir.
Add the liquid ingredients to the dry ones and mix well with a whisk.
Line the base of the cake tin with baking paper, fill in the dough and bake in a preheated oven
at 180掳C for 20-25 minutes (test with a skewer).
Let the cake cool down completely before processing.
Preparation of the cream
Take 70 g of the cream and bring to the boil, remove from the heat and stir in the chopped chocolate with a whisk until it has melted.
Pour the chocolate cream into a mixing bowl and let cool completely.
Add the remaining cream, the icing sugar and the cream stiffener to the cold chocolate cream and whip until thick and creamy with a mixer or food processor.
Put the cooled cake on a plate, place a cake ring around it, fill in the chocolate cream and smooth it out.
Decorate the cake with the jam and the chocolate leaves and chill for 1 hour.
