how to make chocolate cake - sex in a pan image 2

Sex in a pan

How make chocolate cake with a twist

Oh, come on – indulge in a tiny decadence. This little sexy cake looks beautiful, tastes delicious and always amaze. You will love how this smooth treat dissolves like a fluffy cloud on your tongue. This cake is surprisingly easy to make at home. And your reward will taste just like sweet dream! So let’s have some sex in a pan!

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For the base:

1 cup grinned hazelnuts
3 tablespoons caster sugar
1/2 cup butter,1 cup plain flour

1st layer:
1 quark
1 cup icing sugar
300 ml double cream

 

2nd layer:
Vanilla Pudding Filling
1/2 cup white sugar
2 1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
1 teaspoon vanilla extract

 

3rd layer:
Chocolate pudding filling
1 /2 cup white sugar
2 1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
3 tablespoons unsweetened cocoa powder

Last layer: 600 ml double cream

 

Method:

Preheat the oven to 180C/350F/Gas 4.

Hazelnuts are a delicious nuts that can be used in a variety of recipes from soups to tortes and cakes. The hazelnut flavour adds depth and a unique taste to all foods.
In a food processor grind the hazelnuts until finely chopped. In a bowl toss together the hazelnuts, caster sugar, butter and flour. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer.  Bake for 20 minutes at 180C/350F/Gas 4.

Meanwhile, make the filling. The pudding recipe is very easy. Using an electric whisk, whip the cream. Beat quark and sugar together on a low speed, until smooth. Mix cream, quark and cheese together until combined.

For the vanilla pudding layer in medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla.

For chocolate pudding layer In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in  vanilla.

When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the quark – cream filling and smooth the top, then vanilla pudding, chocolate pudding and a layer of whipped cream. Have fun experimenting with the top to match the theme of this sweet temptation!

Chill well before serving, but be aware, creates hot emotions!

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