Ingredients for 8 pieces:
For the sponge cake batter:
2 tablespoons vanilla syrup
3 tbsp. water
2 eggs (L)
50 g sugar
80 g flour
2 level tsp. baking powder
1 tablespoon cocoa for baking (15 g)
50 g chocolate chips
For the cream:
175 g plain chocolate coating
pulp of 1 vanilla pod
1/2 tsp ground chili
400 ml whipped cream
1 packet Gelatine-Fix
Also:
1 jar (700 gl) of plums, 385 g are needed.
25 g dark chocolate coating
Preparation:
1. First, for the cream, cut couverture into pieces. Together with vanilla bean and chili in a small saucepan. Pour 200 ml of whipped cream. Heat everything and stir until the couverture melts. Pour into a bowl. Cool the chocolate cream well.
2. Heat the vanilla syrup and water. Beat eggs and sugar until thick and creamy, beating in the hot vanilla syrup. Mix flour with baking powder and cocoa and sift. Quickly fold into the egg-sugar mixture and fold in the chocolate chips.
3. Line the bottom of a springform pan (16-18 cm diameter) with baking paper. Pour in the batter and spread smoothly. Bake in a preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 25 minutes. Allow the base to cool and then carefully from the pan.
4. Drain the plums well. Whip remaining whipped cream with Gelatine-Fix until stiff. Whip chocolate cream with the whisks of a hand mixer. Stir into whipped cream by tablespoonfuls.
5. Place the cake base on a cake plate. Spread chocolate mousse about 2 cm thick on top. Spread about half of the plums on top. Fill remaining chocolate mousse cream into a piping bag with a jagged nozzle and squirt on top. Lightly fold the remaining plums lightly into the chocolate mousse. Refrigerate the cake for a good 2 hours.
6. Cut the chocolate coating into thin shavings with a sharp knife. Sprinkle over the cake.
Preparation time approx. 60 minutes + cooling time
Nutritional values per piece approx.
Calories: 424
Joule: 1776
Protein: 6,2 g
Fat: 26 g
(FoodCentrale by ddp images)
