chocolate blossom fondant cake

chocolate blossoms fondant cake

(recipe for one baking sheet, minimum depth 2 cm)

(makes about 5 small cakes)


7 eggs

1 pinch salt

375 ml whipping cream

375 g sugar

1 package vanilla sugar

375 g flour

2 heaped tablespoons cocoa

2 teaspoons baking powder

200 ml milk

dark chocolate cream cheese ganache

(prepare the day before)


300 g milk chocolate

200 ml whipping cream

100 g cream cheese


fondant in different colors

sugar pears


Ganache has to be prepared the day before!!!

For the Ganache chop milk chocolate roughly. 

Melt whipping cream and chocolate in a small pot.

Refrigerate over night.

The next day beat cream cheese into chocolate mass. 

For the cakepreheat oven to 355°F.  

Line baking sheet with baking paper.

Divide egg whites from egg yolk.

Beat egg whites with salt stiff.

Beat whipping cream semi-stiff and add sugar and vanilla sugar.

Stir in egg yolks until well combined.

Mix flour, baking powder and cocoa, in a separate bowl.

Stir flour mixture and milk, alternating into the egg-sugar mixture.

Gently fold in the egg whites and transfer to the baking sheet.

Bake for about 30-40 minutes.

After baking, let cake cool down.

Cut out circles, from cake dough, using a round shaped cookie cutter. (diameter 8 cm)


Spread half of the cakes with the chocolate ganache. Top with another cake and carefully

press together.

Cover cakes with fondant and decorate with blossoms and sugar pearls.