Delicious recipes

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Chocolate and mayonnaise cake

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  • Chocolate and mayonnaise cake

Mayonnaise may also be the cornerstone of the sweetest moments of a dinner! The creamy chocolate cake tastes and looks like the creation of a world-class confectioner and is to the taste of any sweet-tooth.

 

 

Cake base:

200 g dark chocolate

490 g Salvest Classic Mayonnaise

200 g sugar

2 egg

200 g flour

2 tbs cocoa

1 tsp baking powder

 

Cream:

400 m cooking cream

200 g dark chocolate

2 tbs sugar

30 g butter

 

For serving:

180 g Salvest Lingonberry jam

 

Do so:

 

Melt the chocolate and leave on one side to cool. Blend sugar and mayonnaise and add eggs to the mixture one by one. Next, mix together flour, cocoa and baking powder. Add the dry ingredients and melted chocolate to the mayonnaise mixture. Pour the batter in a 24-centimetre spring form cake pan covered with grease-proof paper, and bake in the oven for 45 minutes at 175 ºC. Let the cake cool down a bit in the pan, then remove the cake pan, and let the cake cool completely. Cut the cooled cake base into three layers.

 

For the cream, let the cooking cream, chopped chocolate and sugar heat in a pot while stirring until the chocolate has melted. Next, add butter and heat until the butter has melted. Then lift the pot off the heat and let the cream cool down completely. Whip the cooled cream until fluffy.

 

Lift the first cake base on the serving tray. Spread the lingonberry jam and 1/3 of the cream on top. Then lift on the second cake layer and spread it with half of the remaining cream. Cover with the last layer and spread it with cream on top and on the sides. Then lift the cake in a cold place for at least 6 hours up to overnight to season. Decorate as you wish.

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