The potion cauldron — Chocolate cake · 20 cm · serves 8–10

HALLOWEEN DESSERT · AI CONCEPT

Chocolate cake · 20 cm · serves 8–10. AI prototype; recipe and mechanism untested. If leaks persist, serve sauce separately. Keep preparations below 4 °C and follow ingredient labels. Allergens: wheat, eggs, milk, almonds; possible soy.

AI-generated visuals. This short video is food inspiration, not a kitchen-tested recipe. The shape, texture and filling have not been validated in a real kitchen.

What is it made from?

• Cake: 4 medium eggs, 150 g sugar, 180 g flour, 40 g unsweetened cocoa, 10 g baking powder, 120 g melted butter, 160 ml milk, a pinch of salt.
• Ganache: 300 g dark chocolate, 200 g full-fat whipping cream.
• Firm green cream: 150 g mascarpone, 150 g cold full-fat whipping cream, 25 g icing sugar, 1 tsp vanilla, green food colouring.
• Reservoir and decorations: 200 g scored dark chocolate tablets, 40 g marzipan, 1 tsp cocoa for colouring, optional purple food colouring.
• Fluid potion: 300 ml ready-to-eat pasteurised pouring custard + green colouring. Includes tests; maximum 60 ml per fill.

Proposed preparation steps

1. Whisk eggs and sugar for 3–4 min. Add butter and milk, then flour, cocoa, baking powder and salt. Divide between two 20 cm tins. Bake at 170 °C fan for about 22–30 min; check doneness and cool completely.
2. Pour simmering cream over chopped chocolate, wait 1 min, then stir. Let thicken. Sandwich the cakes with about 120 g ganache; keep the rest for coating.
3. Whip mascarpone, cold cream, icing sugar, vanilla and green colouring until firm. Colour the pouring custard separately; keep it fluid.
4. Snap scored bars into five matching panels: a base and four walls, squares facing outward. Make a low outlet hole in the front with a slightly warmed 10 mm piping tip. Join and seal with melted chocolate, leaving the top open; allow to set. Shape a tapered marzipan stopper.
5. Test separately: 10 ml for 1 min, then three 60 ml tests for 5 min without leaks. Cut a front notch to fit the box, keeping at least 15 mm of cake below and the outlet exposed. Fit, coat with ganache, pipe green domes and add handles. Place a low ≥ 100 ml dish under the outlet; fill just before serving. AI prototype; recipe and mechanism untested. If leaks persist, serve sauce separately. Keep preparations below 4 °C and follow ingredient labels. Allergens: wheat, eggs, milk, almonds; possible soy.