Chocolate Cream Slices | #Degustabox

Hey my Zebras!

YAAAAY, my exams are over!!! – I have university behind me for another semester and my life can get back to normal! Let’s have cake to celebrate – a nice, chocolatey one… hmm, are you in?

This recipe is super simple and can be done very quickly. Perfect for making at the drop of a hat or when you have a sudden celebration in your life – recovering from examinations, for example 🙂

A really great product from the German #Degustabox in January is also used in here – the Double Choc Biscuits from Leibniz (for readers outside of Germany I am sure you can get creative with your own biscuits 😉 ). But I can really recommend those surprise (grocery) deliveries by Degustabox – maybe it’s available in your country, too? Here’s a link to the UK version.

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Chocolate Cream Slices

makes 1 tray of cake

  • 4 eggs
  • 4 tablespoons hot water
  • 150g sugar
  • 80g flour
  • 80g cornflour
  • 2 teaspoons baking powder
  • 2 packets (à 37g) of chocolate pudding powder
  • 900ml milk
  • 50g sugar
  • 75g dark chocolate
  • 300g cream
  • 500g sour cream
  • 75g sugar
  • 4 packs Leibniz Double Choc (or whatever cookies you think would work)

 

Preheat the oven to 200 ° C (180 ° C fan-forced or gas mark 6) and line a deep baking tray with baking paper.

For the sponge, mix together the eggs and water, then slowly sprinkle the sugar and beat until fluffy. Fold in gently the flour, cornflour and baking powder. Pour the batter into prepared pan, smooth and bake for about 10 minutes. Remove from oven and let cool.

Mix 100ml milk with the pudding powder and sugar until smooth. Bring the remaining milk in a saucepan to a boil. Once boiling, stir until the mixture thickens. Then add the chocolate and stir until it’s melted. Pour on the cooled sponge, spread evenly and allow to cool.

Zap the cream, sour cream and sugar with food processor or hand mixer until it becomes a thick cream. Spread onto the cooled pudding and top with the Leibniz Double Choc.

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The cake also tastes great when it’s left for a while and still can be enjoyed the next day 🙂

 

Be well, my Zebras & HAPPY BAKING!

xx Kristin

 

 

 

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