Description
Cremige Schokoladenfüllung auf knusprigen Kakaokeksen, verfeinert mit zart schmelzenden Schokostückchen. Samtig, süß und reichhaltig, mit einem glänzenden, sattbraunen Finish – ein unwiderstehliches Genussstück vom Blech.
Ingredients
Scale
- 300 g Kakaokekse
- 100 g Schokolade in Stückchen
- 150 g Butter
- 600 ml Milch
- 3 EL Mehl
- 3 EL Kartoffel- oder Maisstärke
- 1 Tasse Puderzucker
- 1 Stück Ei
- 50 g Butter
- 1 Päckchen Vanillezucker
- 250 ml Schlagsahne
- 200 ml Schlagsahne (für die Glasur)
- 100 g Milchschokolade (für die Glasur)
Instructions
- Begin by preparing the base of the cake. Place the 300 grams of cocoa biscuits into a large plastic bag. Using a rolling pin, crush the biscuits thoroughly but leave some small pieces intact to ensure the base has a nice crunchy texture. If preferred, you can also use a food processor to pulse the biscuits until crumbly but with some chunks remaining.
- Next, chop 100 grams of chocolate into small pieces and combine them with the crushed biscuit crumbs in a mixing bowl.
- In a small saucepan, gently melt 150 grams of butter over low heat until fully liquefied. Be careful not to overheat or brown the butter.
- Pour the melted butter into the bowl with the biscuit and chocolate mixture. Stir everything thoroughly with a spoon until the crumbs are evenly coated with butter and the mixture holds together well.
- Prepare a 30×40 cm baking tray by greasing it generously with butter to prevent sticking. Evenly spread the biscuit mixture over the bottom of the tray.
- Using the back of a spoon or a spatula, press the biscuit mixture firmly and evenly into the base of the tray to form a compact and stable crust. Set aside while you prepare the cream filling.
- For the cream, take 600 ml of milk and pour it into a medium saucepan. Add 3 tablespoons of flour, 3 tablespoons of potato or corn starch, 1 cup of powdered sugar, and 1 whole egg to the milk.
- Whisk all these ingredients together thoroughly in the saucepan until the mixture is smooth and free of lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a thick pudding consistency. This may take several minutes; continue stirring to avoid burning or lumps.
- Once thickened, remove the saucepan from heat immediately. While the pudding is still hot, add 50 grams of butter and 1 packet of vanilla sugar to the mixture.
- Use a hand mixer or whisk to stir the butter and vanilla sugar into the hot pudding until the butter has completely melted and the cream is smooth and glossy.
- Allow this cream mixture to cool to room temperature, then chill it in the refrigerator until cold.
- Meanwhile, whip 250 ml of heavy cream until stiff peaks form, ensuring it is fluffy but stable.
- Gently fold the whipped cream into the chilled pudding cream using a whisk, combining both until the mixture is light and airy.
- Carefully divide this cream mixture into two equal portions.
- Take one half of the cream and spread it evenly over the biscuit base in the baking tray, making sure to cover the entire surface.
- Use a knife to trim the edges or crumbs from the sides if necessary. Crumble these trimmed edges finely and sprinkle them evenly over the cream layer.
- Spread the remaining half of the cream on top of the crumbled biscuit layer, smoothing the surface carefully with a spatula or the back of a spoon to create a uniform top layer.
- Place the assembled tray cake in the refrigerator and chill it thoroughly until the cream is fully set and firm to the touch, which may take a few hours.
- To prepare the chocolate glaze, warm 200 ml of heavy cream gently in a small saucepan over low heat. Do not boil; just heat until hot enough to melt chocolate.
- Add 100 grams of milk chocolate pieces to the warm cream. Stir continuously until the chocolate is completely melted and the glaze is smooth and shiny.
- Once the cream cake’s top layer is firm, pour the warm chocolate glaze evenly over the surface, spreading it gently with a spatula if necessary.
- Return the cake to the refrigerator to let the glaze set and harden slightly before serving.
- When ready to serve, cut the chilled Schokoladige Creme Schnitten Vom Blech into squares or rectangles with a sharp knife, wiping the knife clean between cuts for neat slices.
Notes
For a crunchier base, ensure some larger biscuit pieces remain when crushing. The cream must be fully chilled before folding in the whipped cream to prevent it from melting. Use good-quality chocolate for both the base and glaze to enhance flavor. The cake is best served cold and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
