Cake it Away 2016

To make the white chocolate shell, you need 250 g white chocolate and a large cupcake silicone mold. Set the mold in the refrigerator. Melting first half of the chocolate and let cool. Cover the entire mold with the chocolate and place in the refrigerator. Melt the rest of the chocolate and let cool, then build up the shell with another layer of chocolate. Place the mold in the refrigerator. You know that the shell is ready when it started to let go of the edge of the mold.

Ingredients (chocolate bar):
75 g butter
0.5 teaspoon vanilla
1 dl cold instant coffee
1.5 dl milk
1 egg
3 dl flour
1 dl cocoa
1 teaspoon baking soda
1 teaspoon baking soda
2.5 dl granulated sugar

Do this:
1. Preheat the oven to 175 degrees celsius.
2. Melt the butter in a saucepan.
3. Add the vanilla sugar, water, milk and eggs to the butter.
4. Mix the flour, cocoa, baking soda, baking powder and sugar, and sift down into the butter mixture.
3. Whisk until smooth.
4. Bake in the lower part of the oven for about 40 minutes or until cake is completely well baked
5. Allow the cake to cool in the refrigerator before you cut it.

Ingredients (milk chocolate):
100 g of milk chocolate
100 g Philadelphia cheese
25g butter
25g icing sugar

Do this:
1. Melt the chocolate in a water bath or in the microwave at 30 second interval between which you stir om. Let cool thoroughly.
2. Whisk together the cream cheese, butter and powdered sugar.
3. Stir in the cooled chocolate and beat up to a fluffy frosting.
4. Divide the cake in two. Add the ground in the white chocolate mold, Spread frosting and add other half.

Ingredients (chocolate glaze):
50 g dark chocolate
25 g butter

whipped cream, cocoa and marshmallows for garnish.

Do this:
1. Chop the chocolate coarsely and divide the butter in pieces. Put everything in a heatproof bowl and heat in microwave at 30 second interval between which you stir. Let cool thoroughly. It will thicken a bit but still have a runny consistency.
2. Decorate the cake with chocolate icing. Place the cake in the refrigerator until the frosting solidified completely.
3. Decorate with whipped cream, cocoa and marshmallows.