Chocolate cake mummies

Chocolate cake mummies

30 Min. Active
55 Min. Total
192 kcal per piece
vegetarian, gluten-free
Nutritional value / piece: Fat: 13 g, Carbohydrate: 16 g, Protein: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Knife
  • Mixer
  • Oven mitts
  • Pan
  • Rubber spatula
  • Scissors
  • Teaspoon
  • Timer
  • Cutting board
  • *-*
  • Kitchen scales
  • Cooling rack
  • Round cutter

Ingredients

25 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tin

a little butter

Chocolate

300 g dark chocolate
50 g butter

Cake mixture

3 eggs
1 tbsp water
80 g sugar
1 parcel bourbon vanilla sugar
½ tsp salt
120 g ground almonds
100 g wholemeal rice flour
½ tsp baking powder

Mummies

½ bag white cake icing (approx. 60 g
50 sugar eyes

How it's done

The kids can help at the marked areas .

Tin

a little butter

Line the base of the springform tin with baking paper, grease the sides with butter and close the tin.

Chocolate

300 g dark chocolate
50 g butter

Roughly chop the chocolate, melt the chocolate and butter in a pan over a low heat. Remove the pan from the heat, allow to cool slightly.

Cake mixture

3 eggs
1 tbsp water
80 g sugar
1 parcel bourbon vanilla sugar
½ tsp salt
120 g ground almonds
100 g wholemeal rice flour
½ tsp baking powder

Place the eggs, water, sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the chocolate. Mix the almonds, rice flour and baking powder, add, mix in, transfer the cake mixture to the prepared tin.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. The cake should still be a little gooey inside. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack. Using a round cutter (5 cm in diameter), cut out bodies for the mummies.

Mummies

½ bag white cake icing (approx. 60 g
50 sugar eyes

Melt the cake icing in a hot bain-marie. Cut off a corner of the piping bag, pipe stripes on the mummies' bodies. Place two sugar eyes on each of the iced mummies, leave to dry.

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