in Recipes

Lenin cake

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Ingredients for 1 servings:

  • 100 g sugar
  • 100 g hazelnuts, ground
  • 6 egg whites
  • 1 bar of chocolate, grated, dark
  • 3 cups of whipped cream, 250 ml each
  • 1 ½ bars of dark chocolate
  • 1 cube of coconut oil

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat egg whites until stiff. Fold in the sugar, nuts, and chocolate. Spread the macaroon base into a greased or parchment-lined springform pan and bake for 30-40 minutes at medium heat. Whip 2.5 cups of heavy cream and spread it on the baked and cooled base. Melt 1.5 bars of chocolate and coconut oil in a double boiler. Stir in 0.5 cups of liquid cream. Spread everything over the whipped cream. Decorate with a fork so that the cream underneath is partially visible. Chill. Serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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