Chocolate Shock Cake

For the chocolate shock cake, whisk eggs, baking powder, sugar and butter well. Sift in the flour and stir in. Pour the batter into a springform pan (24 cm), in which you have previously clamped baking paper, and spread well.

Bake for about 30 minutes at 190 °C in a preheated oven. Allow to cool well. Then carefully remove the cake base from the springform pan, remove the baking paper, and put it back into the springform pan.

For the cream, whip the whipped cream and season with vanilla from a whole pod. Melt the chocolate and slowly stir into the whipped cream.

Finally, stir in the gelatin (prepare as directed on the package). Spread the finished mixture over the cake base (in the springform pan) and smooth it out.

Place in the refrigerator overnight. Carefully remove the cake from the springform pan. Spread children’s bars around the sides of the entire cake (hold by themselves).

Now decorate the chocolate shock cake with cocoa powder as desired.

Preparation Tip:

If you like, you can sprinkle brittle in the middle.

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