Chocolate cake with Ovo Crunchy filling
We’re delighted to present our chocolate cake filled with Ovo Crunchy Cream – a dream come true for chocolate lovers everywhere! This decadent dessert combines almond paste, eggs, cocoa and the unique taste of Ovomaltine Crunchy Cream to create a moist chocolate layer cake. The result is a sumptuous symphony of sweet, nutty and crispy flavours that you’ll savour with every bite. Whether you’re experienced at making cakes or a beginner in the kitchen, you’re sure to impress your nearest and dearest with this cake. Switch on the oven and get ready to embark on a culinary voyage with a delicious destination!
Recipe category
Dessert
Difficulty
Medium
Preparation time
more than 60 minutes
Ingredients
| Menge | Zutat |
|---|---|
| 200 g | almond paste |
| 140 g | sugar |
| 130 g | egg yolks |
| 70 g | eggs |
| 60 g | butter |
| 200 g | egg white |
| 80 g | sugar |
| 65 g | cocoa powder |
| 60 g | flour |
| 900 g | Ovomaltine Crunchy Cream |
Preparation
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Preheat the oven to 160°C. Grease the baking tin with butter and dust with flour.
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Mix the almond paste with the rest of the ingredients until smooth, then beat. Stir in the melted butter. Beat the egg whites with the sugar until stiff. Sift the cocoa powder and flour together and fold into the egg white and sugar mixture. Pour the mixture into a cake ring with a diameter of 22–24 cm, spread smooth and bake in the oven at 160°C for approximately 25–30 minutes.
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Leave to cool, cut in half and spread with 900 g Ovaltine Crunchy Cream. Place the second half on top and spread with the remaining Ovaltine Crunchy Cream.
