Amaretto saddle of venison with chocolate icing

Name: Amaretto saddle of venison with chocolate icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and flour; 200 g Dark chocolate; 175 g Butter; 3 eggs , 200 g sugar (Gr. M); 1 package Vanillin sugar; 1 pinch Salt; 125 g Sour cream, 200 g flour; 2 coated Tsp Baking Powder; 4-6 Ladyfingers; 4-5 Tbsp Amaretto liqueur; 50 g white couverture; 100 g Whole milk couverture; 100 g Dark chocolate coating

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and flour
200 g Dark chocolate
175 g Butter
3 eggs , 200 g sugar (Gr. M)
1 package Vanillin sugar
1 pinch Salt
125 g Sour cream, 200 g flour
2 coated Tsp Baking Powder
4-6 Ladyfingers
4-5 Tbsp Amaretto liqueur
50 g white couverture
100 g Whole milk couverture
100 g Dark chocolate coating

Directions

1
Grease the saddle of venison dish (30 cm long; approx. 1 l capacity) or box dish (30 cm long) and dust with flour. Break chocolate into pieces. Dice butter. Melt both together in a hot water bath. Let cool down a little bit
2
Beat the eggs, sugar, vanillin sugar and salt for about 8 minutes until fluffy. First stir in the chocolate mixture, then the sour cream. Mix flour and baking powder, then sieve and stir in briefly
3
Drizzle ladyfingers with liqueur. Spread half the dough into the mould. Place 2 rows of ladyfingers on the dough with some distance between them lengthwise. Spread the rest of the dough on top
4
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes. Cool down for about 10 minutes. Turn out of the tin, let cool down
5
Roughly chop the remaining couverture. Melt the white one in a hot water bath. Spread it thinly, e.g. on a marble slab and let it dry. Plane off in long shavings. Melt the rest of the couvertures together in a hot water bath. Coat the cake with it. Sprinkle with the shavings. Let it dry.