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Chocolate mini pretzel cake
Chocolate mini pretzel cake
4.5
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A homemade Chocolate ganache cake served on a cake crust made with biscuits and mini pretzels. The cake is sweet and salty at the same time and covered with chocolate mini pretzels. A perfect choice if you prefer your cakes sweet and salty.

Ingredient List for 8 servings:
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220 gr Mini pretzels
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100 gr Graham biscuits
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250 gr Dark chocolate
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150 gr Milk chocolate
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300 ml Heavy cream
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110 gr Margarine
Instructions:
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In an electrical blender mix the biscuits and 120gr of the mini pretzels to crumbles.
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Melt the margarine in a casserole. Mix with the crumbles.
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Cover a baking form with a paper and press the crumbles evenly on the bottom and a bit up on the edges.
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Place in the fridge for 2-3 hours.
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Heat the heavy cream on low heat in a casserole. Add 300gr of the chocolate and let it melt. Continue stirring for a few minutes.
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Take away the chocolate ganache from the heat and let it cool for 15 minutes. Pour it slowly in on the cake bottom.
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Place the cake cold for 1 hour.
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Melt the rest of the chocolate and cover the rest of the mini pretzels with chocolate. Place the chocolate covered mini pretzels on a paper and let the chocolate get hard.
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Place some of the mini pretzels on the cake and serve.
A selection of recipes from the same country.
This recipe is from Germany
Homemade German obatzda cheese dip. This is the same Bavarian delicacy that you will find in the beer gardens. This cheese dip is very popular during the October fest. It is a mixture of Camembert cheese, butter, cream cheese and some spices. It is usually served on bread or together with pretzels and radishes.
This homemade soft coffee cake both looks nice and taste delicious. The cake has a luxurious touch with the combination of coffee and chocolate, which makes it fit to all occasions. If you are not a big fan of coffee it is possible to change the coffee powder to chocolate powder instead. You can enhance the taste by sprinkling hazelnuts on the cake.
A homemade recipe of the Bavarian cheese specialty that is served in the typical beer gardens. The recipe has many variations but this is the classical one. This cheese is perfect as a starter or in between two meals. It is served together with dark or white bread, radishes and onions.
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