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CHOCOLATE CAKE: Juicy and creamy, it will surely work

This cake is very tasty, creamy, juicy and very easy to make. Most importantly: 100 percent you will succeed!

• 6 eggs,
• 6 tablespoons of brown sugar (or plain),
• 3 tablespoons flour,
• 3 tablespoons cocoa,
• 40 dkg of chocolate (half of cooking chocolate is best, and half of plain milk),
• 10 dkg of butter,
• 4 dl of cooking cream,
• 0.5 dl of rum (plus a little rum for sprinkling the crust),
• 1 dl of milk (for sprinkling the crust)


1. Mix 6 egg yolks with 6 tablespoons of brown sugar. Add 3 tablespoons of flour and 3 tablespoons of cocoa.

2. Beat the egg whites separately with a little salt and mix everything lightly with a spoon. Bake in an oiled mold (cake tin for removing the sides) at 180 ○ C for approx. 20 min.


3. Melt 40 dkg of steamed chocolate with 10 dkg of butter and 0.5 dcl of rum.
Separately heat 4 dcl of cooking cream almost to boiling, but do not boil.
Remove the chocolate from the steam and add the cream and mix everything together.

4. Take the dough out of the oven, let it cool and cut it.

5. Put one crust in the cooled mold in which the crust was baked, it is good to sprinkle with milk mixed with a little rum or walnut liqueur and pour one layer of filling over it. Put the second crust, sprinkle it with milk and rum and pour the rest of the filling over it.

The filling will be liquid, but it will soak into the dough and the cake will be juicy. After a few hours, the filling will harden finely and be creamy.

Leave the cake to cool well, then put it in the fridge.

When the cake has cooled well in the fridge, carefully remove the rim of the baking tin and decorate as desired.

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