John Myers
Ingredients for 1 servings:
- 750 whipped cream
- 600 g dark chocolate coating
- 10 tbsp Cointreau
- 150 g butter or margarine, soft
- 100 g flour
- 150 g sugar
- 1 pinch of salt
- 1 tbsp vanilla sugar
- 3 eggs
- 200 g almonds, ground, without skin
- 1 tsp, heaped baking powder
- 25 g palm fat
- Cocoa powder, for dusting
- Fat, for the shape
- Flour , for the shape
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
Freezes perfectly! Makes 12 pieces
Bring 650g of cream to a boil, chop the chocolate coating. Remove the cream from the heat. Melt 400g of chocolate coating in it, stirring constantly until the mixture is smooth. Stir in 6 tablespoons of liqueur. Let cool. Cover and chill for approx. 3 hours. Grease and flour a square (24 x 24 cm) or round (26 cm) springform pan. Beat the butter, sugar, vanilla sugar, and a pinch of salt until creamy. Stir in the eggs one at a time. Mix the flour, almonds, and baking powder and stir briefly. Spread into the pan. Bake in a preheated oven (175°C for an electric oven, 150°C for a fan, gas mark 2) for approx. 25 minutes. Let cool. Melt 100g of chocolate coating in a hot water bath. Spread a thin layer onto a smooth surface (e.g., a marble slab or the back of a baking tray), and let dry. As soon as it begins to set, shave off small curls or shavings with a spatula. Drizzle the cake base with 4 tablespoons of liqueur. Whisk the chocolate cream until stiff peaks form. Spread it on the base. Chill for about 2 hours. For the icing, melt 100g of chocolate coating and palm fat in 100g of cream over low heat, stirring continuously. Let cool for about 15 minutes until thickened, stirring frequently. Cover the cake with this mixture. Chill for at least 1 hour. Cut into pieces before serving and decorate with chocolate curls and cocoa powder.
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