Schokoladenkuchen in 15 Minuten! ZART und SEHR LECKER. Einfaches Rezept!

6 eggs. Separate the egg yolk. Egg white + a pinch of salt. Beat until frothy. Sugar 165 g (add in batches). Beat until sugar is dissolved (until soft peaks form). Add the egg yolks and mix until smooth. Flour 130 g. Cocoa 40g. Add in two batches. Mix gently. Baking tin 40/29cm. Bake in a preheated oven at 180°C for 15 minutes. Sour cream (20%) 500g. Powdered sugar 100g. Mascarpone 300g. Whisk for 2-3 minutes. Cocoa 40g. Dark chocolate 30g (warm up). Hot milk cream 30 ml. Stir until smooth. Do you like the recipe? Please write in the comments. Thank you! Thanks for watching my video to the end! Bon appetit! 6 eggs. A pinch of salt. Sugar 165g. Beat until light and thick (about 10 minutes). Flour 130g. Cocoa 40g. Baking powder 1.5 teaspoons. Add 2 servings. Mix gently. Baking pan 40/29 cm. Bake in a preheated oven at 180°C for 15 minutes. Walnut 200g. Sour cream 400g. Powdered sugar 100g. Cream cheese (cream cheese) 400g. Cocoa 40g. Collect cakes. Chocolate 20g (melt). Hot cream 20 ml. Bon appetit! 2 eggs. 150g sugar. Mix until a fluffy, light mixture forms. 100 ml vegetable oil. 200 ml milk. 250 g flour. 60g cocoa. 10 g baking powder for cupcakes. 1 teaspoon lemon juice + 0.5 teaspoon soda. Shape 30x22 cm. Bake in a preheated oven at 180°C for 30 minutes. Willingness to check with a wooden stick. Cut into two identical pieces. Condensed milk 280g. Dark chocolate 200g. Melt over low heat, stirring constantly. Cream 33% 300g. Bring the mixture to a boil. Cooling down. Allow to cool completely. Dark chocolate 30g. Hot milk 150ml. Condensed milk 0.5-1 tablespoon. Collect cakes. Impregnation: milk 120 g + 1 teaspoon of powdered sugar. Refrigerate for several hours. Caramel dragee. Bon appetit! Milk 120 g. Sugar 50g. Boil. Dark chocolate 100g. Stir until smooth and let cool. Roasted hazelnuts 130 g. Unflavored vegetable oil 20g. Grind into a paste. Add the chocolate mixture. Stir again. Allow to cool to room temperature. Butter 220 g (room temperature). Beat for 3-4 minutes. Gradually add the chocolate-hazelnut paste in small quantities. Roasted hazelnuts 50 g. Rice balls 30-40 g (you can use any breakfast cereal). Melt white chocolate 50 g + 1 teaspoon unscented vegetable oil.Mix well. Spread out in a thin layer. Place in the freezer for 10-15 minutes. 6 eggs. Separate egg yolks. Egg white + a pinch of salt. Beat until the mixture is foamy. Sugar 165 g (add in batches). Beat until sugar is dissolved (until soft peaks form). Add egg yolks and stir until smooth. Flour 130 g. Cocoa 40g. (You can add 1 or 1.5 teaspoons of baking powder for the dough). Mix gently. Shape 40/29cm. Bake in a preheated oven at 180°C for 15 minutes. Align the edges. Cut into 4 parts. Impregnation: milk 120 g + 1 teaspoon of powdered sugar. Assemble the cake. Glaze: dark chocolate 30g + cream 33-36% 30g. Crumble the remaining dough. Place in the refrigerator for 2-3 hours. Bon appetit!

Channel: Lecker mit Sophie Mayer

Views: 1,403,826

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Id: 1pcvVfuEHFw

Length: 33min 48sec (2028 seconds)

Published: Sun Jan 21 2024