Chocolate box cake

Name: Chocolate box cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 100 g Dark chocolate coating; 250 g Butter or margarine; 175 g + 3 tablespoons sugar; 1 package Vanillin sugar; 4 Eggs (size M); 150 g Fresh cream; 5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 300 g Flour; 2 TABLESPOONS Cocoa powder; 3 TSP Baking Powder; 12 Balls coconut-almond; 7-10 Tbsp Confectionery; 50 g whole stripped almonds; 250 g white couverture; 30 g Coconut oil; 16 Chocolate decor leaves; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

100 g Dark chocolate coating
250 g Butter or margarine
175 g + 3 tablespoons sugar
1 package Vanillin sugar
4 Eggs (size M)
150 g Fresh cream
5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
300 g Flour
2 TABLESPOONS Cocoa powder
3 TSP Baking Powder
12 Balls coconut-almond
7-10 Tbsp Confectionery
50 g whole stripped almonds
250 g white couverture
30 g Coconut oil
16 Chocolate decor leaves
7-10 Tbsp Fat and flour
baking paper

Directions

1
Coarsely chop the chocolate coating and melt it in a bowl on a warm water bath. Cream fat, 175 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in crème fraîche, liquid chocolate coating and liqueur. Mix flour, cocoa and baking powder and stir into the dough.
2
Pour the dough into a greased, mill-dusted box form (2 litres capacity). Press the confectionery balls into the dough in an offset manner. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Take the cake out of the oven, remove from the tin after 10 minutes and let it cool down on a cake rack. Roast the almonds in a pan without fat until golden brown, remove. Caramelise 3 tablespoons of sugar in the pan and add almonds. Coat the almonds with the caramel, place them on a piece of baking paper and pull them apart with a fork. Coarsely chop the white chocolate coating. Melt the couverture and coconut oil on a warm water bath while stirring and let it cool down for 10-15 minutes. Partially cover the cake with the icing.
3
Coat the almonds with the caramel, place them on a piece of baking paper and pull them apart with a fork. Coarsely chop the white chocolate coating. Melt the couverture and coconut oil on a warm water bath while stirring and let it cool down for 10-15 minutes. Partially cover the cake with the icing. Decorate with almonds and chocolate flakes. Chill the cake for about 1 hour. Whipped cream tastes good with it
4
waiting time approx. 2 hours