Cake cubes with chocolate crumbles

Name: Cake cubes with chocolate crumbles
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 50 g Dark chocolate; 50 g tender oats; 250 g Sugar; 7-10 Tbsp Salt; 290 g Butter; 20 g Cocoa powder; 325 g Flour; 50 g unsalted macadamia nut kernels; 3 Eggs (size M); 50 g Coconut flake; 2 TEASPOONS Baking Powder; 5 TABLESPOONS Whipped cream; 100 g Icing sugar; 2 TABLESPOONS Coconut liqueur; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

50 g Dark chocolate
50 g tender oats
250 g Sugar
7-10 Tbsp Salt
290 g Butter
20 g Cocoa powder
325 g Flour
50 g unsalted macadamia nut kernels
3 Eggs (size M)
50 g Coconut flake
2 TEASPOONS Baking Powder
5 TABLESPOONS Whipped cream
100 g Icing sugar
2 TABLESPOONS Coconut liqueur
7-10 Tbsp Fat and flour

Directions

1
Chop the chocolate into small pieces. Knead oat flakes, chocolate, 100 g sugar, 1 pinch of salt, 115 g butter, cocoa and 125 g flour with your hands to form crumbles. Put the crumbles in a cool place.
2
Finely chop the macadamia nuts. Cream 175 g butter, 1 pinch of salt and 150 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix 200 g flour, coconut flakes, nuts and baking powder and stir in alternately with the cream.
3
Pour the dough into a greased and floured square springform pan (approx. 24 x 24 cm). Spread crumbles on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes.
4
Take out and let cool on a cake rack.
5
Remove the cake from the mould. Stir the icing sugar and coconut liqueur until smooth and spread in splodges on the cake, let it dry. Cut the cake into pieces.