Chocolate cake with filling
You need:
Sliced Viennese soil, white or brown
200 g dark chocolate (the cheapest variety)
3 cups of sweet cream 200 g each
Johannis, orange, raspberry or other jam or jelly
The day before, the chocolate in the cream is melted on the stove. Allow to cool and put in the fridge overnight.
The next day the chocolate mass hit.
Spread jam or jelly on the bottom, place the next plate on top and spread with chocolate paste. Then top plate on top and the remaining mass on top and around it.
Garnishing can e.g. with grated coconut, smarties, etc.
Now again in the fridge.
Good Appetite.
