Ovomaltine Crunchy Cream Cake
Attention, attention! Curtains up for the ultimate chocolate cake: our Ovomaltine Crunchy Cream Cake! With this cake, you will not just inspire everyone on your birthday, it will go beyond that… because not only does it look outrageously delicious, but it actually tastes really really good 😉
Psssst: The recipe is not a secret! So be sure to pass it on.
|150 g||dark Chocolate, in pieces|
|200 g||Ovomaltine Crunchy Cream|
|150 g||cane sugar|
|125 g||ground hazelnuts|
|25 g||crushed hazelnuts|
|some butter and flour for greasing|
Preheat the oven to 180° Celsius circulating air. Grease the springform pan with butter and sprinkle with a little flour.
Melt the chocolate, Ovomaltine Crunchy Cream, cane sugar and butter in a large pot at low heat, stirring occasionally. Remove the pot from the heat and stir in the ground hazelnuts. Then add the egg yolks and mix.
Beat the egg whites until stiff, add to the chocolate mixture and fold in carefully.
Put the mixture into the prepared springform pan and sprinkle with the chopped hazelnuts. Then bake for 50 - 60 minutes until the surface is crispy but the inside of the cake is still soft. After half the baking time, cover the cake with aluminium foil so that it does not get too dark.
Let the cake cool down completely and then remove it from the springform pan.
Sprinkle with icing sugar as required before serving.
Tip: The cake tastes very juicy the next day and can be kept in the refrigerator for up to three days.