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| ●Batter |
Photo #1
Photo #2
Photo #3
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Combine milk, butter and chocolate in a saucepan and melt the chocolate over low heat or by double boiling.
Roast walnuts until brown in the oven. Finely chop the roasted walnuts.
Mix egg and sugar in a bowl, then stir in the chocolate mixture (#1). (Photo #1)
Fold in the sifted dry ingredients and the chopped walnuts. Blend well.
Place a cake ring on a heated frying pan. Pour the batter into the ring to a depth of 1cm. (Photo #2)
Cover with aluminum foil and cook on low for about 5 minutes, until the bottom is browned. (Photo #3)
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| ●Topping |
Photo #1
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Combine whipping cream and sugar in a bowl. Beat until stiff peaks form. (Photo #1)
Cut the baked cake into quarters. Pipe the whipped cream on top.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
four 10cm cake rings |
273kcal |
60 minutes |
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| whole egg |
50g |
| sugar |
10g |
| milk |
70g |
| butter |
20g |
| chocolate |
60g |
| “hot cake” mix (pancake mix) |
100g |
| cocoa powder |
10g |
| walnuts |
100g |
【Preparation】
- Sift together “hot cake” mix and cocoa powder.
- Finely chop chocolate.
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| whipping cream |
100g |
| sugar |
8g |
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