Crème de cacao is usually consumed natural or with ice. It is also a normal ingredient for cocktails or used in desserts. This cake is very rich in chocolate flavour with the Crème de cacao flavour drizzled on the sponge and is cherished by chocolate lovers.
Ingredients make 14 slices
1 round chocolate sponge 28 cm (800g)
Macarons
240 ml Crème de cacao
1200 g chocolate buttercream
Dark chocolate
Method
Slice the chocolate sponge in three layers. Place the bottom layer chocolate sponge on a cake tray and sprinkle evenly with 80 ml Crème de cacao. Spread a layer of chocolate buttercream and place the second sponge layer. Sprinkle with 80 ml Crème de cacao and spread another layer of buttercream Place the last chocolate sponge layer on top and sprinkle with 80 ml Crème de cacao. Cover the whole cake in chocolate buttercream and allow cooling in the fridge before decorating. Cover the cake side with chocolate shavings. Divide and cut the cake into 14 pieces. Place some chocolate in the middle of the cake top and decorate each slice with chocolate buttercream rosettes. Place a chocolate dipped macaron on each rosette.
Note: Try other liqueurs such as Crème de menthe.
No comments:
Post a Comment