“Creamy CHOCOLATE Cake” For Special Occasions!!!

So creamy, yet special and different. Heavenly taste that rises you among the clouds. This cake is for really special occasions…


Crispy crust:

1 egg

3 tablespoons honey

150 g. (5.5 oz) sugar

2 tablespoons milk

1 teaspoon baking soda

50 g. (1.75 oz) butter

2 tablespoons cocoa

350 g. (12 oz) flour


5 dl. (2.1 cups) Milk

3 eggs

3 tablespoons flour

2 tablespoons of cornstarch (corn flour)

120 g. (4.5 oz) sugar

5 g. (0.12 oz) vanilla sugar

200 g. (7 oz) butter



Crust – all ingredients except flour and cocoa, mix by hand in a saucepan with a thick bottom and put to boil on medium heat. Cook over low heat, several minutes, stirring constantly. Mixture will get the volume and will be foamy.

Remove from heat, add the cocoa and stir, and then add the flour. Take a wire whisk and dough mixture. Shape the roll and cut into 4 equal parts. Leave dough to cool.

These crusts should attenuate thinly and bake for a few minutes at the back of the pan.

I do it so that the dough pulls out directly on the pan in which to bake, sprinkle with flour and dough easily develops. The dimensions are 20×30 cm. Bake at 180 Celsius degrees (350 F) about 7 minutes.

Immediately when the crust is removed, if there is excess dough, cut a bit off from the side, with long knife, gently separate the crust from pan and let it slide on the table. As soon as it cools down it will become crisp. The rest of the crumbs which has little to shelter pan, sprinkle with flour again and do the same procedure for the next crust.


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