Prince Alberto

Ingredients for 6 servings:

• 1 bar of dark chocolate
• 100 g almond(s), chopped
• 100 g hazelnuts, chopped
• 300 g sugar
• 100 g butter
• 4 eggs
• 1 cup(s) coffee, strong and sweetened
• 1 cake (sponge cake, ideally Spanish bizcocho)
• almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

A Canarian sin (from La Palma)

Separate the eggs. Now beat the butter in a bowl until creamy, gradually adding the sugar. Without stopping beating, add the egg yolks, one at a time. You should now have a light and fluffy cream. Melt the chocolate and let it cool (it must not be too warm). Add the chocolate to the egg yolk, sugar, and butter mixture and continue beating. Beat the egg whites until stiff peaks form and gently fold them into the cream. Finally, carefully fold the almonds and hazelnuts into the cream. Now you should have a dessert bowl, or individual dessert bowls or glasses, ready so you can “build” the dessert. First, add some cream to the bowl, then briefly dip a few bite-sized pieces of sponge cake into the coffee, place it on top of the first layer of cream, then add more cream, then sponge cake, and so on. Finish with cream. The Principe Alberto should rest in the refrigerator for at least 3 hours before serving. Almond flakes are a great decoration.