John Myers
Grandma’s Chocolate-nut Dream
The perfect grandma’s chocolate-nut dream recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 200 g Sugar
- 250 g Butter
- 4 piece Eggs
- 1 packet Baking powder
- 5 drops Bitter almond oil
- 30 Milliliters Milk
- 200 g Hazelnuts
- 100 g Block chocolate
- 100 g Dark chocolate couverture
- 100 g White couverture
- 500 g Strawberries
- 5 leaves Mint
- 1 piece Organic lemon
- 2 packet Red cake topping
- 4 tablespoon Sugar
- 250 Milliliters Cold water
- 100 g Mascarpone
- 7 tablespoon Liqueur (Drambuie, Amaretto or Orange Liqueur)
- 1 packet Vanilla sugar
- 50 g Chocolate shavings dark
- 3 tablespoon Cocoa powder
- 50 g Chocolate shavings dark
- 10 leaves Mint
- For the dough, mix the flour, sugar, hazelnuts and softened butter into a mass. Add eggs, baking powder, bitter almond oil and milk and stir again. Grate the block chocolate and stir in. Put the cake batter in a pre-greased springform pan and bake at 175 ° C top / bottom heat for 60 minutes. Let the cake cool down well and brush with two kinds of melted couverture as a decoration. Then chill the cake for 10 minutes.
- For the strawberry mixture, wash the strawberries and drain them well. Save 4 strawberries for decoration. Place a cake ring with a diameter of less than 26cm on the cake base and spread the strawberries on top. Mix the icing with the sugar and water until smooth. Finely chop the mint leaves and add to the saucepan. Rub the peel of an organic lemon and add it to the cake glaze. Bring to the boil briefly and pour evenly over the strawberries. Let the cake cool for 15 minutes and then chill for about 30 minutes.
- For the mascarpone cream, mix mascarpone with liqueur and vanilla sugar. Fold the chocolate flakes into the cream. Spread the mascarpone cream on the cake and chill for another 30 minutes.
- For the decoration, dust the cocoa powder over the cake. Sprinkle with chocolate flakes. Spread the remaining strawberries and decorate with mint leaves
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