Chocolate-almond saddle of venison

Name: Chocolate-almond saddle of venison
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 100 g Butter or margarine; 100 g Dark chocolate; 4 Eggs (size M); 1 pinch Salt; 100 g + 2 tablespoons sugar; 75 g Flour; 1 TEASPOON Baking Powder; 100 g chopped almonds; 1 TEASPOON Cocoa powder; 200 g Dark chocolate coating; 2 TABLESPOONS Sugar; 50 g peeled whole almonds; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

100 g Butter or margarine
100 g Dark chocolate
4 Eggs (size M)
1 pinch Salt
100 g + 2 tablespoons sugar
75 g Flour
1 TEASPOON Baking Powder
100 g chopped almonds
1 TEASPOON Cocoa powder
200 g Dark chocolate coating
2 TABLESPOONS Sugar
50 g peeled whole almonds
7-10 Tbsp Fat and flour
baking paper

Directions

1
Melt the fat, let it cool down a little. Grate chocolate finely. Beat the eggs and salt with the whisk of the hand mixer for about 5 minutes until frothy. Gradually pour in 100 g sugar. Mix flour, baking powder, almonds, cocoa and chocolate and stir in carefully.
2
Fold in melted fat. Grease the saddle of venison (30 cm long) well and sprinkle with flour. Fill in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Let the saddle of venison rest in the pan for 5 minutes. Turn out of the pan and let cool down. Coarsely chop the chocolate coating and carefully melt over a warm water bath. Cover the saddle of venison evenly with the chocolate coating. Melt 2 tablespoons of sugar in a pan and let it caramelise. Remove the pan from the heat, add the almonds, mix with the caramel and pour each of them out of the pan onto baking paper.
3
Turn out of the pan and let cool down. Coarsely chop the chocolate coating and carefully melt over a warm water bath. Cover the saddle of venison evenly with the chocolate coating. Melt 2 tablespoons of sugar in a pan and let it caramelise. Remove the pan from the heat, add the almonds, mix with the caramel and pour each of them out of the pan onto baking paper. Let it cool down and decorate the saddle of venison with the almonds. Let the chocolate coating dry
4
waiting time approx. 2 hours