Filter
Reset
Sort ByRelevance
LITTLECHERUB
Chocolate cake from wendy de laat
A delicious European recipe for a chocolate cake from Wendy de Laat
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cover a small baking tin with baking paper.
-
Put all the ingredients in a blender and blend them finely and smoothly.
-
Spoon the mixture into the baking tin and put in the refrigerator for at least 12 hours.
-
With this you make a small cake.
-
If you want to make a bigger cake, double (or triple) the quantities.
-
Serve with raspberries and / or blueberries and coconut cream.
-
Coconut cream is made by scooping the thick layer of the liquid from a can of coconut milk and putting the mixer on it.
Blogs that might be interesting
-
10 minDessertmuesli, apple compote, apricot jam, mild vanilla yogurt,vanilla yogurt with apple compote -
30 minDessertstewed pears, ginger balls, ginger syrup, gingerbread, full vanilla curd cheese, chocolate flakes,vanilla triplet with gingerbread and pears -
60 minDessertdark chocolate, sugar, butter, cooking cream, coarse sea salt, flour, sugar, whipped cream, soft butter, dark brown beer, egg, biscuits, self-raising flour, White chocolate, soft butter, powdered sugar, whipped cream, vanilla essence, cranberry, white caster sugar,caramel christmas cake -
20 minDessertlemon juice, granulated sugar, nectarines, whipped cream, pounded sprinkles, long fingers,long fingers with lemon and anise cream
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it