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Picture 655


(Parizsky Dort)

Cake: 24cm:
4 eggs
80g icing sugar
2 tbsps. Oil
2,5 tbsps. Cocoa
80g flour
1tsp. baking powder

6dl whipping cream
1tbsp. cocoa
1tbsp. icing sugar

Chocolate ganache:
200g 70% dark chocolate
50g butter
1tsp. oil

Preparation Method:
Whisk teggs and sugar until white foam until almost doubled in size. (3-4min)
Add oil and whisk again.
In a bowl add cocoa, flour, and baking powder and stir well.
Add this mix to the egg mixture, and whisk again.
Pour the dough into a buttered and floured form, and place it in pre heated oven. 180 degrees for 20-25 miutes.
Check with a skewer to see if it is done.
Whipp the cooled whipped cream together with sugar and cocoa, spread it on top of the cooled cake, which has been either lined with baking paper or is in a form with removable sides. This will determin the shape of the whipped cream.
The top should be leveled out and let it cool down well.
When cooled we can cover it with chocolate all over. And decorate as you like.