With daim in the cream topping you have a super tasty chocolate cake. Make the chocolate cake the day before, put it in the fridge overnight and wide the cream on top of the cake just before serving.
200 g butter
200 g dark chocolate
2 dl sugar
2.5 dl of flour
1 pinch of salt
2.5 dl whipped cream
1.5 tablespoons cocoa
1.5 tablespoons of icing sugar
2 packages of daim chocolate
Lubricate a round shape with detachable edge, about 22 centimeters in diameter.
Melt the butter to the cake in a pan on the stove.
Break the chocolate into smaller pieces and melt gently down in the butter.
Mix to a smooth batter and allow to cool a little.
Beat the eggs lightly with the sugar and mix in the cool chocolate butter.
Mix flour and salt, stir down in the batter.
Pour the batter into the mold and bake the cake in the lower part of the oven at 200 degrees for 14-15 minutes. Allow to cool completely.
Loosen the cake from the mold.
Beat the cream fluffy but not too hard with cocoa and icing sugar.
Crush the daim roughly and turn down most of it in the cream.
Wide the cream on top of the cake and decorate with crushed daim.
Med daim i kakans gräddiga topping får du en otroligt god chokladkaka. Gör gärna chokladkakan dagen innan, låt den stå i kylen över natten och toppa med grädden strax innan serveringen.
2,5 dl vispad grädde
1,5 matskedar kakao
1,5 matsked florsocker
2 paket daim choklad