A simple but delicious cake recipe:
Cream butter with sugar, vanilla sugar and salt. Add egg. Mix cocoa and flour and fold in mocha liqueur. Grease a baking tray. Spread the dough about 5 mm thick on it. Place a piece of aluminum foil against the open side. Place in the heated oven on the middle shelf. Baking time 15 min. electric oven 180 °C
Remove the cake from the oven and cut it into triangles while still warm (sides about 4 cm long). For the filling, whip the cream until stiff. Melt the gelatine in a warm water bath, mix with the gold water and cool. Stir into the whipped cream later. Line a charlotte mold or possibly a round baking dish with smooth sides with chocolate flash cake. Pour in whipped cream. Place baking dish in refrigerator with lid on for at least 2 hours to allow whipped cream to set. For garnish, whip whipped cream with vanilla sugar until stiff. Place in a piping bag fitted with a nozzle. Turn out the charlotte onto a plate. Garnish with dots of cream. Cut into 8 pieces. Serve as a dessert.
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