Chocolate blitz cake

Chocolate blitz cake


Lightening quick to make – and lightening quick for it to disappear! The delicious chocolate cake – ready in only 50 minutes!


For the dough:
100 g Mix C - Mix Pâtisserie
180 g icing sugar
125 g ground almonds
125 g baking chocolate
5 eggs
150 g butter at room temperature
1 package baking powder
For the garnish:
a little bit of icing sugar
1 package Milly Gris & Ciocc


  • Preheat the oven to 180°C. Grease a round cake tin (Ø 24 cm) and dust with flour.
  • Melt the softened butter with the chocolate in a bain-marie.
  • Mix the baking powder with the sieved flour and add the eggs, sugar and almonds.
  • Mix thoroughly everything together with the chocolate cream.
  • Pour the batter into the cake tin and bake on a middle shelf in the oven for approx. 40 minutes. Check that the cake is cooked through by piercing it with a wooden cocktail stick. When the stick comes out clean the cake is baked through and can be removed from the oven to cool.
  • Remove the cooled cake from the tin, dust with icing sugar and decorate with Milly Gris & Ciocc batons.
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