| Mix the margarine, water and sugar well. Sift the flour, baking powder and baking soda into the mixture and mix to a smooth dough. Pan: springform (26 cm) lined with baking paper, don‘t grease the sides.
Baking time: 45 minutes at 175°;C Whip the Soyatoo! soy whip in a bowl. Melt the dark chocolate in a water bath and add by the spoonful to the cream. Slice the cooled cake once horizontally. Spread the bottom cake layer with jam (e.g. apple and kiwifruit) and spread on top of that a thin layer of the chocolate crème. Place the second layer of cake on top and spread the whole cake with the chocolate crème.
Mark the cake to make 14 pieces, scatter grated chocolate chocolate on top and use a piping bag to decorate each piece at the edge with a chocolate crème rosette. |
