Almond chocolate box cake with crocant eggs
easy
90 mins
90 mins
Ingredients
- 1 pack of (125 g) filled milk chocolate eggs with milk filling and hazelnuts
- 100 g Dark chocolate
- 150 g soft butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 200 g crushed almonds
- 3 TSP Baking Powder
- 250 g Flour
- 150 g Dark chocolate coating
- 10 g Coconut oil
- 2 TABLESPOONS Hazelnut brittle
- 150 g Whipped cream
- 7-10 Tbsp possibly chocolate eggs
- 7-10 Tbsp Fat and semolina
Directions
- 1
Cut chocolate eggs in half once. Finely grate the chocolate. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix almonds, chocolate, baking powder and flour. Stir the flour mixture into the fatty egg mixture.
- 2
Fold in chocolate eggs. Grease a box form (25 cm long) and sprinkle with semolina. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-70 minutes. Take out, place on a cake rack and let cool down for about 15 minutes. Carefully turn out of the tin and let it cool down. Chop the chocolate coating and melt with coconut oil over a warm water bath. Cover the cake with the chocolate coating and sprinkle with 1 tbsp. brittle, allow to dry. Whip the cream until stiff, fill into a piping bag with perforated spout. Spray tuffs on the cake and sprinkle with 1 tbsp.
- 3
Carefully turn out of the tin and let it cool down. Chop the chocolate coating and melt with coconut oil over a warm water bath. Cover the cake with the chocolate coating and sprinkle with 1 tbsp. brittle, allow to dry. Whip the cream until stiff, fill into a piping bag with perforated spout. Spray tuffs on the cake and sprinkle with 1 tbsp. brittle. Decorate with chocolate eggs if desired
- 4
waiting time approx. 3 hours
Nutrition Facts
390 kcal
33 g
25 g
7 g
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