Skip to content
German Pastry Chef, home

Back to the recipe

Chocolate Cream Cake à la Owi

Prep
20 min
Bake
25 min
Total
45 min
Makes
4 servings

Ingredients

  • chocolate sponge layers made with the chocolate sponge recipe from this site, or store-bought sponge layersa store-bought pack has 3 layers
  • 3 ⅓ cups800 mlheavy cream4 cartons of 200 ml each. German cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 7 oz200 gdark chocolate (70% cocoa or more)
  • 4 packetswhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Method

  1. First I put a mixing bowl in the fridge for half an hour

  2. Set up a saucepan with hot water

  3. Place a bowl on top and melt the chocolate

  4. Then whip the 4 packets of whipped cream stabilizer with all 3 ⅓ cups (800 ml) heavy cream in the cold bowl until stiff

  5. Now slowly fold the whipped cream into the chocolate

  6. Put a cake ring around the bottom layer

  7. And now layer the sponge and the cream

  8. There will be some cream left over; put it into a small bowl

  9. Chill the cake and the extra cream in the fridge overnight

  10. The next day, loosen the cake from the ring with a hot knife (dipped in hot water)

  11. Whip the extra cream briefly with a splash of milk and cover the sides of the cake with it

  12. You can also pipe rosettes with a piping bag and decorate them with chocolate

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/chocolate-cream-cake-a-la-owi/