Ingredients for a cake for a 24 cm diameter pan:
200 g Carmit dark chocolate, broken into pieces
1/2 cup white sugar
1/4 cup packed brown sugar
200 g butter, cut into cubes
5 eggs
5 tablespoons self-raising flour
For coating:
100 grams of Carmit dark chocolate, broken into pieces
1/3 cup sweet cream
2 packages of Ego waffles in the flavor you like
Caramit marshmallows in the flavor/shape you like
Chocolate-coated pretzels in the flavor you like
Carmit lollipops in flavors you love
A handful of Carmit chocolate coins
How to prepare:
Preheat oven to 180.
Melt chocolate, two types of sugar and butter.
Add the eggs one at a time and mix, being careful not to let the chocolate get too hot.
Add the flour and mix until the mixture is smooth and without lumps.
Transfer to a greased pan and bake for about half an hour, until a toothpick inserted into the center of the cake comes out covered in moist crumbs.
Cool the cake completely, carefully remove it from the pan and invert onto a serving plate so that the bottom side of the cake is now the top.
Bring sweet cream to a boil, add dark chocolate chips, wait two minutes and mix until you get a smooth chocolate ganache texture.
Spread the chocolate ganache over the entire cake, including the sides. Glue a layer of wafers from the base to the cake like a fence.
Fill the top with a variety of colorful and happy candies.
The cake should be kept at room temperature, but make sure it does not exceed 30 degrees (do not store in the refrigerator, the sweets will lose their shine and absorb moisture).
Photo: Carmit Studio
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