{"id":6908,"date":"2015-11-11T17:44:31","date_gmt":"2015-11-11T15:44:31","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=6908"},"modified":"2015-11-12T13:10:37","modified_gmt":"2015-11-12T11:10:37","slug":"schokoladenhappen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/schokoladenhappen\/","title":{"rendered":"Chocolate squares"},"content":{"rendered":"

\"Schokoladenkuchen\"<\/a><\/p>\n

Yum, yum, delicious chocolate cake. The recipee was found at Dr. Oetker’s but the reason to look for it where lots of last year’s still edible chocolate Easter bunnies and Santas.<\/p>\n

Pastry:<\/strong><\/p>\n

200g dark chocolate (bunnies and Santas)
\n125g butter
\n125g caster sugar
\n1 bag vanilla sugar
\n3 eggs
\n1 cup of soured cream (150g)
\n175g wwheat flour
\n1 tsp baking powder<\/p>\n

Icing:<\/strong><\/p>\n

200g dark couverture
\n3-4 tbsp desiccated coconut<\/p>\n

Melt chocolate in a bain-marie and leave to cool again.
\nGrease a baking sheet, flour lightly and place a baking frame (30×25 cm).
\nPreheat oven at 180\u00b0C.<\/p>\n

Blend butter in a large bowl with the whisk hooks of your mixer. Add sugar, vanilla sugar and the melted chocolate step by step until creamy. Then add the eggs one by one stirring each at least 1\/2 minute. Fold in soured cream. Sieve flour and baking powder in two portions. Pour pastry on baking sheet and spread evenly with a bendy spatula. Cook for about 25 minutes and cool on a rack.<\/p>\n

Meanwhile melt couverture in a bain-marie too, stirring softly and pour over your chocolate cake. Spread coconut on top. When tempered cut into 5×5 cm squares and serve. Adding a teaspoon of cinnamon to the butter mixture makes them perfect for Christmas.<\/p>","protected":false},"excerpt":{"rendered":"

Yum, yum, delicious chocolate cake. The recipee was found at Dr. Oetker’s but the reason to look for it where lots of last year’s still edible chocolate Easter bunnies and Santas. Pastry: 200g dark chocolate (bunnies and Santas) 125g butter 125g caster sugar 1 bag vanilla sugar 3 eggs 1 cup of soured cream (150g) […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[31],"tags":[],"_links":{"self":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6908"}],"collection":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/comments?post=6908"}],"version-history":[{"count":10,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6908\/revisions"}],"predecessor-version":[{"id":6921,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6908\/revisions\/6921"}],"wp:attachment":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/media?parent=6908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/categories?post=6908"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/tags?post=6908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}