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Chocolate-tree-tame recipe

For 8-10 persons:

125 gr gentle magarine
125 gr white brown sugar
2 eggs
100 gr self-rising flours
25 gr cocoa powder
2 ells milk

White chocolate butter cream:
75 gr white chocolate
2 ells milk
150 gr butter
125 gr powder sugar
2 ells orange liquor
large pure chocolate rollings up
The inside of 2 empty food cans of 400 gr and held them with barge paper
Klop the oter and sugar to lift and light mangsel that in a thick jet of the garde run. Joint for the eggs and rudder after each egg well. Screen the flour and the cocoa powder above the bowl and spatula it by the mixture. Rudder milk by it.
The paste divides pver the two cans. The can on a barge grating puts. Barge the cakes 40 minutes a furnace, to them, preheated in on 180°C, elastic aanvoeken. Minutes let them 5 rest in the can. She lets cool down further on a cake grating.
For the butter cream you heat the milk and the chocolate on a low fire, until chocolate has melted. Rudder everything well by each other. The chocolate mixture lets cool down a smattering. Klop the butter and the powder sugar to a light, light mass. Rudder the orange liquor by it. Joint smattering for smattering melted chocolate.
Cut both cakes in plakken of 1 cm thick. Smeer on each plak what butter cream and plak them against each other.
Leg the cake on a pastry making scale and smeer the remaining butter cream concerning above and the they side. Garnish the cake with chocolate rollings up. Cut the cake in diagonal plakken
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