Chocolate biscuit cake

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 500 g Whipped cream
  • 300 g Dark chocolate
  • 4 Eggs (size M)
  • 100 g Sugar
  • 1 pinch Salt
  • 75 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 75 g flaked almonds
  • 200 ml Egg liqueur
  • 7-10 Tbsp Mint
  • 7-10 Tbsp Cocoa
  • baking paper

Directions

  1. 1

    Heat the cream. Roughly chop the chocolate and melt in it. Pour into 2 tall mixing bowls and chill for about 2 hours. Separate eggs for the base. Beat the egg whites and 4 tablespoons of water until stiff. Add sugar and salt.

  2. 2

    Keep beating until the sugar is dissolved. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 25-30 minutes. Let the finished sponge cake cool in the mould for approx. 10 minutes, remove from the mould and allow to cool completely. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Cut the sponge cake once. Whip the chocolate cream with the whisk of the hand mixer. Pour 4 tablespoons of cream into a piping bag with star-shaped spout. Spread 1/3 of the remaining cream on the lower sponge base.

  3. 3

    Let the finished sponge cake cool in the mould for approx. 10 minutes, remove from the mould and allow to cool completely. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Cut the sponge cake once. Whip the chocolate cream with the whisk of the hand mixer. Pour 4 tablespoons of cream into a piping bag with star-shaped spout. Spread 1/3 of the remaining cream on the lower sponge base. Place the second cake base on top. Spread the rest of the cream on the cake surface and all around. Decorate with chocolate tuffs and sprinkle with flaked almonds. Chill for about 1 hour. Sprinkle with advocaat just before serving. Decorate with mint and serve dusted with cocoa

  4. 4

    Place the second cake base on top. Spread the rest of the cream on the cake surface and all around. Decorate with chocolate tuffs and sprinkle with flaked almonds. Chill for about 1 hour. Sprinkle with advocaat just before serving. Decorate with mint and serve dusted with cocoa

Nutrition Facts

KCAL
450 kcal
CARBS
35 g
FATS
28 g
PROTEINS
8 g