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Chocolate Bear Cake
A teddy bear's head for a birthday table: the domed lemon cake is split, filled and coated with dark chocolate ganache, then given biscuit ears and a snout. The Football Mould bakes the head shape, and the MicroCook Pitcher makes the ganache in the microwave.
- Total time
- 134 min
- Prep
- 20 min
- Cook
- 54 min
- Rest
- 60 min
Ingredients
Method
Preheat a fan oven to 170 °C (340 °F).
In the Tupperware Mixing Bowl 3.25 l, whisk together the flour, sugar, baking powder, vanilla sugar and cornflour.
Add the butter, then the lemon zest, then the eggs, and beat briskly into a smooth batter.
Pour the batter into the Tupperware Football Mould set on the cold oven rack and bake for about 50 minutes. Turn the cake out and let it cool completely.
Heat the cream in the Tupperware MicroCook Pitcher 1 l for 2 minutes at 600 W. Add the dark chocolate in pieces and stir with a silicone spatula until smooth. Let the ganache cool.
Slice the cake in half horizontally and spread half of the ganache over the bottom layer with the spatula. Put the top back on, cover the whole cake with the remaining ganache and sprinkle with chocolate vermicelli.
Melt the milk chocolate in pieces in the rinsed pitcher for 1 1/2 minutes at 360 W. Leave for 1 minute, stir, then shape the nose and eyes on a sheet of baking paper and let them set.
Use two biscuits for the ears and cut the third to make the snout. Put the ears, snout, nose and eyes in place to finish the bear's head.
