Chocolate in a bottle Dessert EN
The Chocolate in a bottle Dessert, is a very special cake, perfect for any special occasions – Christmas, New Year’s Eve, a jubilee or a wedding anniversary!

Do you already know the sparkling wine, Chocolate in a bottle? It is an extraordinary drink, whether for a candlelight dinner for two, a fun girls’ night , it will awaken your taste buds 😉

Chocolate in a bottle is a French Chardonnay with cocoa beans and hazelnuts from Belgium, resulting in a special sparkling wine with an exquisite cocoa note. By the way, this Chocolate in a bottle is also available as alcohol-free.

I had the pleasure and privilege to try this sparkling wine, Chocolate in a Bottle for the first time at the Destille-FFB. I was quite puzzled, positively. 🙂 What is this? – a sparkling wine – and what I tasted – a cocoa note – didn’t go together at first. It was a very special taste experience for me! I recommend you give it a try?

In addition, Destille-FFB has many other specials in spirits, wines, oils really delicious and great ideas for a gift. Just go have a look!

This dessert consists of a fluffy chocolate sponge cake base, filled with a chocolate in a bottle mousse and a chocolate drip. On top, I made a chocolate decor with a bubble wrap and small pralines.

- 5 eggs
- 125 g sugar
- a pinch of salt
- 90 g flour
- 40 g cocoa powder
- 1 sachet gelatine powder (9g)
- 300 g Chocolate in a bottle
- 300 g whipping cream
- 2 egg whites
- 75 g sugar
- a pinch of salt
- 1 tbsp Chocolate in a bottle
- 1 tsp cream cheese or mascarpone
- 2 tbsp melted chocolate
- 150 g semibitter chocolate (couverture)
- optional gold powder or gold spray
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Prepare the baking frame and place it on a baking tray. (Mine was 19 cm x 30 cm).
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Preheat the oven at 180° C.
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Beat the eggs, sugar and salt for about 10 minutes until light and creamy.
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Sift the flour and cocoa.
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Carefully fold the flour mixture into the egg mixture.
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Spread the sponge mixture onto the tray.
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Bake in the oven for about 20 minutes. Test with a stick.
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Leave to cool. (Overnight is best).
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I cut 1.5cm off the edge of the sponge on the narrow side and made small pralines out of them. But I only got 6 small pralines. Unfortunately, it was a not enough.
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Cut the sponge horizontally twice to make three layers.
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Mix the gelatine with 3 tablespoons of Chocolate in a Bottle in a not too small bowl and leave to stand for about 5 minutes.
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Whip the cream until stiff.
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Warm the gelatine in the microwave (carefully) or over a bain-marie.
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Add a little of the chocolate in a bottle and mix well. When the gelatine dissolves well, add the rest. (If not, just heat again briefly and stir well until all is dissolved and then continue).
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Be careful, it really foams.
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Carefully stir the gelatine-chocolate-in-a-bottle mixture into the whipped cream. Set aside.
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Beat the egg whites with the sugar and salt until stiff.
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Carefully fold the beaten egg whites into the whipped cream mixture.
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Place a cake base on a board or plate.
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Place the frame around it.
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Spread half of the mousse on the sponge base.
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Place the second sponge cake base on top.
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Spread the rest of the mousse on top.
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Place the last sponge cake base on top and press down lightly.
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Chill in the fridge for 2 hours or more.
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Crumble the sponge cut off before.
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Add one tablespoon of Chocolate in a bottle.
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Add a teaspoon of cream cheese and knead.
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Shape into balls.
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Roll in a little melted chocolate.
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Optionally sprinkle with gold powder.
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Cut the chocolate into pieces.
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Melt ⅔ of the chocolate over a bain-marie.
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Add the remaining chocolate and stir until everything has melted.
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Spread on a bubble wrap.
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Leave to dry.
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Then remove the wrap and break into suitable pieces.
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Sprinkle with gold powder if desired.
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Remove the baking frame, first loosen the cake from the frame with a knife.
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Cut the cake into 6 equal squares. Mine were 9.5 x 9.5 cm.
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Cut each square in half again (diagonal) to make two triangles.
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Melt the chocolate and coconut oil over a bain-marie. First add ⅔ and then the rest.
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Using a piping bottle or a spoon, pour the chocolate onto the triangles so that it runs down the edge. (Drip Cake)
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Then spread the chocolate over the top.
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Place the decoration on top straight away. A piece of chocolate (from the bubble wrap) and a praline on each.
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Refrigerate until serving.
Another dessert idea:
Chocolate Orange Number Cake
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Thank you!
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