John Myers
Contents
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Ingredients
* for the dough
- 75 g Butter
- 75 g Sugar
- 2 Eggs
- 75 g Flour
- 25 g Cocoa powder
- 1 tsp Baking powder
- 50 g Ground almonds
* for covering
- 300 g Whole milk couverture
- 200 g Cream cheese
- 100 g Butter
- 75 g Biscuit crumbs
- 2 tbsp Orange blossom water
Instructions
- First prepare the base. To do this, put the couverture, cream cheese and butter together in a small saucepan and let melt at the lowest temperature while stirring constantly.
- Then take it off the stove and let it cool down, then put it in the fridge for 30-40 minutes.
- Meanwhile, bake the base. To do this, stir the butter and sugar until foamy, then fold in the eggs. Mix the flour, cocoa, baking powder and almonds and stir in thoroughly.
- Now put the dough in a 22 or 23 cake pan (with a 22 cake the cake is slightly higher) and bake in the oven preheated to 180 ° C for about 25-30 minutes.
- Remove from the mold and let cool on a wire rack.
- Beat the cream for the topping until frothy and put it back in the fridge for about 30 minutes.
- Then serve again. Then stir in the orange blossom water and crumbled biscuits.
- Place the cake base on a cake plate, spread the cream on and around it. Decorate as desired.
- Place in the refrigerator until consumption (at least 2 hours) and keep there.
Nutrition
Serving: 100gCalories: 430kcalCarbohydrates: 36gProtein: 8.6gFat: 28g
