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No-Machine-Needed Chocolate Fountain
One part ingenuity, one part chocolate! 🤪
0:00 / 0:00
Team
Chefclub
Total time : 45 min
Ingredients for 8 people
2 cups sugar
5 eggs
1 1/4 cups yogurt
1 1/4 cup vegetable oil
5 1/2 cups flour
4 tsp baking powder
2 bananas
30 raspberries
20 mini madeline cookies
15 Marchhmallows
1 LB milk chocolate
1 LB white chocolate
1 LB dark chocolate
Kitchenware
4 plastic bottles
2 paper towel rolls
Tape
Golden paper
Double-sided tape
Plastic wrap
Cardboard
Glue
1 spring-form pan
Step 1/4
Cut off the bottoms of 4 plastic bottles and remove a 3 cm wide strip from the sides of 3 of them. Glue the 2 rolls of paper towels together lengthwise. Wrap the rolls with gold paper and secure with double-sided tape. Wrap one end of the roll with plastic wrap.
Step 2/4
Cover a cardboard disc with golden paper using glue to secure. Remove a disc the same size as the paper towel roll in the center of the disc. Place the disc in the center of the roll and glue the 3 notched bottle ends upside down. Glue the last bottle end upside down to the end of the roll without any plastic wrap.
Step 3/4
Mix the sugar, eggs, yogurt, vegetable oil, flour and baking powder and pour into the spring-form pan. Bake for 25 minutes at 350 °F. When the cake comes out of the oven, and has cooled, place the film-covered end of the roll in the center of the cake.
Step 4/4
Top the cake with sliced bananas, raspberries, mini madeleines, and Marchhmallows. Pour the melted milk chocolate over the fountain, then the melted white and dark chocolate. Enjoy.
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