Some plain chocolate to grate (used Aero Nestle chocolate plain)
5 packets of 75g each wafer rolls (used Cizmeci Time Wafer Master)
Instructions
Chocolate Fudge Cake, With Coconut Cream And
Chocolate Ganache Frosting-
For my son's 24th Birthday! For all those who like chocolate, it' s
very
chocolatey!!
Method-
Melt chocolate Bain-Marie put aside. Beat
butter and sugar in a bowl with an electric
mixer until light and fluffy. Add eggs one at a
time, beat well after each one. Fold in flour
little by little, ground almonds, baking
powder, milk and the melted chocolate. Pour
mixture into a greased baking pan, not loose
bottom one. Bake for about 45-60 minutes on
180c or when you inserted a skewer will comes
out clean. Let it cool slightly, and then turn
it on a wire rack to cool completely.
Chocolate Ganache-
Heat Cream over low heat, add chocolate and
stir until melted. Chill until cooled and thick
but still sticky. Split the cake in two and
spread some of the chocolate ganache between,
place the other half. Spread the ganache all
over the cooled cake, make sure you have iced
all sides. Carefully place master wafer rolls
around the edges of the cake, while the ganache
is still sticky. Sprinkle the grated chocolate
on top. Put in fridge. Before serving take it
out from fridge 10-15 minutes, so it will have
that soft texture again. Enjoy -)
Serving
Suggestions
At tea time, coffee time, after lunch or after dinner
Originally Submitted
7/26/2015
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