Moist Chocolate Cake with Pudding Cream
The moist chocolate cake with pudding cream for the loaf pan quickly convinced us. Super creamy and delicious – let yourself be persuaded too!
Ingredients
- butter (for the baking pan)
- flour (for the baking pan)
- 250 g dark bitter couverture
- 150 g butter
- 175 g sugar
- 4 eggs
- 120 g crème fraîche
- 200 g Flour
- 1 tsp Baking powder
- 100 g Ground Almonds
- 250 ml milk
- 1 tbsp sugar
- 0.5 packet chocolate pudding powder (ca. 20 g)
- 30 g Dark chocolate
- 200 g soft butter
- 20 g powdered sugar
Instructions
-
1.
Preheat the oven to 180°C with top and bottom heat. Butter the cake pan and dust it with flour.
-
2.
Coarsely chop the chocolate and melt it with the butter over a hot water bath. Let it cool slightly. Beat the sugar with the eggs until creamy, then gradually fold in the slightly cooled chocolate. Stir in the crème fraîche. Sprinkle the flour over the mixture and fold in together with the baking powder and nuts.
-
3.
Pour the batter into the pan, smooth the top, and bake for about 25 minutes (test with a skewer).
-
4.
Remove the cake from the oven, let it cool briefly, lift it out of the mold, and set it on a cooling rack.
-
5.
Meanwhile, cook pudding from milk, sugar, and pudding powder according to package instructions and let it cool. Melt the dark chocolate over a hot, non‑boiling water bath. Whisk the butter with powdered sugar until fluffy, then fold in the melted, cooled chocolate. Finally spoon in the cooled pudding (remove any skin if present). Let the mixture cool until still creamy, then fill a piping bag with a round nozzle (~1 cm) and pipe strips onto the cake.
-
6.
Garnish as desired with chocolate décor and serve.
