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American Chocolate Cake
Chocolate cake with whipped cream and pecans.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cut the butter into cubes and put them in a saucepan with a thick bottom.
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Break the dark chocolate and milk chocolate over the pan into pieces.
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Put the pan on the very smallest of the stove and let the chocolate and butter melt very gently. Stir in regularly.
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Remove the pan from the heat and allow the chocolate butter to cool down.
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Break the eggs over a mixing bowl and beat them with a whisk or mixer. Mix in the caster sugar and the salt.
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Stir in the chocolate butter. Put the flour above the mixing bowl in a sieve and shake it back and forth.
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Scoop the flour with a spoon or spatula loosely through the chocolate mixture.
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Keep 12 nice nuts as a garnish and break the rest above the batter into pieces. Put them through.
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Grease the spring form. Line the bottom of the spring form with baking paper.
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Spoon the chocolate batter onto the baking paper and smooth the top. Bake the cake for about 30 minutes.
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Remove the spring form from the oven and allow the cake to cool for one hour.
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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.
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Pour in the whipped cream and let the chocolate melt over very low heat while stirring.
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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.
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If necessary, spread the glaze with a spatula. Decorate the cake with the preserved notes and other decorations.
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Put the cake in the fridge so that the glaze can become hard. Cut the cake into 12 pieces.
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Nutrition
580Calories
Sodium5% DV125mg
Fat66% DV43g
Protein12% DV6g
Carbs15% DV45g
Fiber4% DV1g
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