Chocolate advocaat cake

Name: Chocolate advocaat cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g white couverture; 125 g Flour; 125 g Cornstarch; 1 package Baking Powder; 5 Eggs (size M); 250 g Sugar; 1 package Vanillin sugar; 250 ml Sunflower oil; 250 ml Egg liqueur; 10 g Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g white couverture
125 g Flour
125 g Cornstarch
1 package Baking Powder
5 Eggs (size M)
250 g Sugar
1 package Vanillin sugar
250 ml Sunflower oil
250 ml Egg liqueur
10 g Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Chop 100 g chocolate coating and melt over a warm water bath. Mix flour, starch and baking powder. Beat the eggs, sugar and vanilla sugar with the whisk of the hand mixer until creamy white. Alternately add flour mixture, chocolate coating, oil and advocaat and stir in. Grease a cake tin (capacity 2.5 litres) and sprinkle with flour. Pour in the dough and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the pan for 10 minutes, then turn out and allow to cool. Chop the rest of the chocolate coating. Melt the chocolate coating and coconut oil over a warm water bath. Cover the cake with icing and chill until the chocolate is firm
3
1 1/2 hours waiting time. Per piece about 1760 kJ/420 kcal. E 5 g/F 24 g/KH 40 g