Crunchy chocolate cake
Cooking Time
45 mins
Serving Suggestion
25 people
Difficulty
Allergy information
How to make Crunchy chocolate cake
Mix the GOLD CUP® CAKE with the sugar and salt
Add the eggs and milk
Sieve the flour and baking powder
Add the dry ingredients to the mixture
Mix for 2 minutes on the highest speed and add the grated coconut
Fill the mould with 50 g of batter
Bake for 15 minutes at 170°C
Once cold coat them in neutral glaze
Sprinkle them with the crunchy flakes
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