Crisp chocolate cake filled with soft white chocolate cream and berries
100 g butter
125 g flour
25 g cocoa powder
2 tablespoons cane sugar
Knead everything together and place in the refrigerator for half an hour. Then roll out the dough on the flour sprinkled table and out punch out round bottoms. Bake 10-15 minutes at 180 degrees oven.
White chocolate cream:
1 cup cream
75 g of white chocolate
Chop chocolate finely and place in a bowl. Heat the cream almost to boiling point. Pour the cream over the chocolate and let it rest for a minute before stirring the mass. Stir until chocolate is dissolved. Refrigerate until cold and stiff. The whisk it gently until soft and creamy.
Put it into a piping bag with a round tulle and spread it on your small cake bottoms.
Serve with fresh berries