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Crunchy chocolate cake

Cooking Time

45 mins

Serving Suggestion

25 people

Difficulty

Allergy information

How to make Crunchy chocolate cake

1

Mix the GOLD CUP® CAKE with the sugar and salt

2

Add the eggs and milk

3

Sieve the flour and baking powder

4

Add the dry ingredients to the mixture

5

Mix for 2 minutes on the highest speed and add the grated coconut

6

Fill the mould with 50 g of batter

7

Bake for 15 minutes at 170°C

8

Once cold coat them in neutral glaze

9

Sprinkle them with the crunchy flakes

10

Add some whipped cream* on top and finish with a chocolate decoration

Notes & Variations

*VANDEMOORTELE ALTERNATIVES FOR A LIGHTER, CHEAPER AND MORE STABLE CREAM;

a) Make your own cream with GOLD CUP® CHANTY & GOLD CUP® SPECIAL:

Boil 1 l milk with 250 g sugar. Add 300 g GOLD CUP® SPECIAL & 300 g GOLD CUP® CHANTY and heat the mixture to 80°C. Whisk 3 egg yolks with some milk. Add the egg yolks to the mixture and mix for 7 minutes. Put the mixture in the fridge for 24 hours.

b) Ready-to-use preparation for whipping GOLD CUP® CHANTY DECO

Ingredients used

Vandemoortele Ingredients

Other Ingredients

200 G FLOUR
50 G COCOA POWDER
200 G SUGAR
5 G BAKING POWDER
2 G SALT
85 G MILK
2 EGGS

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