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JESSICADEZ
Chocolate cake with cherry jam
Chocolate cake with cherry jam, chocolate sprinkle and cocoa.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Beat the butter and the sugar until creamy. Heat the jam for 45 seconds. in the microwave so that it becomes liquid.
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Mix the jam through the butter mixture and whisk in the eggs.
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Sift the flour, cocoa and salt over the butter mixture and mix well.
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Grease the mold and pour the mixture into the mold and let the cake in the oven be done in 45-50 minutes.
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Prick with a skewer in the middle of the cake. If the skewer comes out dry, the cake is done.
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Remove the cake from the mold and let it cool down. Heat the chocolate in the microwave for 1-2 minutes until it has melted.
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Cut the cake in half, cover both halves with the melted chocolate and put the halves with the chocolate side on top of each other again.
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Sprinkle with the sprinkles and serve.
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Nutrition
625Calories
Sodium24% DV575mg
Fat105% DV68g
Protein20% DV10g
Carbs23% DV70g
Fiber20% DV5g
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