American Chocolate Cake

Name: American Chocolate Cake
Cook time: 45 min
Total time: 135 min
Yield: 12
Cuisine: American
Ingredients: 202 g unsalted butter; 300 g dark chocolate; 100 g milk chocolate; 4 medium sized egg; 200 g dark brown sugar; tl salt; 150 g self raising flour; 240 g unsalted pecans or 200 g of walnuts; 125 ml fresh cream

Chocolate cake with whipped cream and pecans.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 baking paper

Directions

Preheat the oven to 175 ° C.
Cut the butter into cubes and put them in a saucepan with a thick bottom.
Break the dark chocolate and milk chocolate over the pan into pieces.
Put the pan on the very smallest of the stove and let the chocolate and butter melt very gently. Stir in regularly.
Remove the pan from the heat and allow the chocolate butter to cool down.
Break the eggs over a mixing bowl and beat them with a whisk or mixer. Mix in the caster sugar and the salt.
Stir in the chocolate butter. Put the flour above the mixing bowl in a sieve and shake it back and forth.
Scoop the flour with a spoon or spatula loosely through the chocolate mixture.
Keep 12 nice nuts as a garnish and break the rest above the batter into pieces. Put them through.
Grease the spring form. Line the bottom of the spring form with baking paper.
Spoon the chocolate batter onto the baking paper and smooth the top. Bake the cake for about 30 minutes.
Remove the spring form from the oven and allow the cake to cool for one hour.
Remove the cold cake from the mold and gently turn it over on a scale. Crumble the chocolate over a saucepan with a thick bottom.
Pour in the whipped cream and let the chocolate melt over very low heat while stirring.
Allow to cool down and pour the melted chocolate over the cake in a thin stream, so that the top and sides are completely covered.
If necessary, spread the glaze with a spatula. Decorate the cake with the preserved notes and other decorations.
Put the cake in the fridge so that the glaze can become hard. Cut the cake into 12 pieces.