Chocolate King's Cake

Ingredients for 1 servings:

• 400 g puff pastry (1 pack)
• 100 g almond(s), grated
• a little butter
• 100 g powdered sugar
• 50 g butter, salted if desired
• 100 g chocolate
• 2 tbsp water
• 1 egg(s), beaten
• 2 tbsp rum
• 50 g chocolate (chocolate drops)
• 1 egg yolk, whisked
• 1 bean (feve or a figurine)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

French Epiphany cake

Toast the ground almonds in a pan with a little butter, stirring constantly. Transfer to a bowl and let cool. Add the powdered sugar and mix. Melt the butter. Melt the chocolate in a double boiler with 2 tablespoons of water. Mix the melted butter with the egg well, then add the almond mixture. Fold the almond mixture into the chocolate, add the rum, and mix well. Refrigerate for half an hour. Divide the puff pastry in half and roll out both halves into a round shape. Place a circle of puff pastry in a round baking pan (30 cm diameter), spread the almond mixture on top. Sprinkle the chocolate chips over the mixture. Place the fève or a porcelain figurine in the mixture. Brush the edges with a little water and place the second sheet of puff pastry on top, pressing firmly. Brush with egg yolk and let cool in the refrigerator for 1 hour. Then brush again with egg yolk and score a diamond-shaped pattern into the surface with the tip of a knife. Bake in an oven preheated to 200°C for 25 minutes until golden brown. Serve warm. In France, galettes are eaten throughout the month, starting on January 6th. Whoever finds the bean (or a figurine) in the piece of cake is king/queen. Tip: If you like, you can also add small pieces of pear to the filling. Stir the egg white from the second egg into the mixture.