Chocolate-almond cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan. Sprinkle with 2 tablespoons of sugar and let the sugar caramelise. Remove the almonds from the pan and place them on a piece of baking paper to cool. Cream the soft fat with the whisks of the hand mixer. Sprinkle salt, 175 g sugar and vanillin sugar. Stir in the eggs one after the other.

2. 2

   Mix flour and baking powder, sieve over it. Stir in together with crème fraiche. Put 10 beautiful almonds aside. Stir in the rest almonds and chocolate drops. Grease the pancake pan ("Star bundt pan", 2.5 litres capacity) and dust with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the oven and leave to rest for 10 minutes in the form. Turn out onto a cake rack and let it cool down. Chop the chocolate coating and melt carefully on a hot water bath. Spread the chocolate coating evenly on the cake. Place the remaining almonds in the moist icing.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the oven and leave to rest for 10 minutes in the form. Turn out onto a cake rack and let it cool down. Chop the chocolate coating and melt carefully on a hot water bath. Spread the chocolate coating evenly on the cake. Place the remaining almonds in the moist icing. Leave to dry. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
550 kcal

CARBS
48 g

FATS
36 g

PROTEINS
10 g