John Myers
Contents
show
Ingredients
- 570 g Dark couverture
- 10 Eggs
- 150 g Sugar
- 100 g Diced butter
- 1 pinch Salt
- 200 g Ground almonds
- 250 ml Whipped cream
- 1 Vanilla pod
- 250 g Orange jam
- 4 tbsp Orange juice
Instructions
- Line the 24 springform pan with baking paper, preheat the oven to 175 degrees
- Chop 2,120 g couverture and melt in a water bath, separate eggs,
- Mix the egg yolks with 50 g sugar and the butter cubes until creamy, stir in the liquid couverture
- Beat the egg whites with a pinch of salt until stiff, pour in the remaining 100 g of sugar, mix until the sugar is dissolved
- Fold the egg whites and almonds into the chocolate mass
- Put the dough in the springform pan, bake for 60 minutes at 175 degrees, let it cool down, peel off the baking paper and divide it into 3 (if you can make it into 4) bases
- 7th first filling: heat 250 ml cream with the pulp of the vanilla pod, melt 250 g couverture in the cream
- Second filling: warm the orange jam with the orange juice
- First coat each base with the orange jam, then with the chocolate mass, layer the bases on top of each other, and coat the cake with the remaining chocolate mass
- Brush strips of double-folded baking paper (4cm higher than the cake) with the remaining melted couverture and let the chocolate cool down briefly, put strips around the cake (chocolate inside), when it has set, carefully peel off the baking paper
- To cut the cake, first cut the chocolate around the outside with a hot knife (in hot water). It takes a bit of time, but it looks great.
Nutrition
Serving: 100gCalories: 386kcalCarbohydrates: 44.9gProtein: 7.2gFat: 19.8g
