Chocolate nut bee sting

Name: Chocolate nut bee sting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 200 g Dark chocolate; 160 g + 150 g soft butter/margarine; 160 g + 2 tablespoons sugar; 3 packages Vanillin sugar; 1 pinch salt, 7 eggs (Gr. M); 400 g ground hazelnuts; 2 TEASPOONS Baking Powder; 9 TABLESPOONS Amaretto liqueur; 7-10 Tbsp Fat and flour f. d. fat pan; 3-4 tablespoons (70 g) Honey; 150 g + 600 g whipped cream; 300 g flaked almonds; 3 packages Cream stabiliser

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

200 g Dark chocolate
160 g + 150 g soft butter/margarine
160 g + 2 tablespoons sugar
3 packages Vanillin sugar
1 pinch salt, 7 eggs (Gr. M)
400 g ground hazelnuts
2 TEASPOONS Baking Powder
9 TABLESPOONS Amaretto liqueur
7-10 Tbsp Fat and flour f. d. fat pan
3-4 tablespoons (70 g) Honey
150 g + 600 g whipped cream
300 g flaked almonds
3 packages Cream stabiliser

Directions

1
200 °C / circulating air: 175 °C / gas: stage 3) Bake for approx. 20 minutes
2
For the topping, bring 150 g fat, honey, 2 tablespoons sugar and 150 g cream to the boil while stirring, fold in almonds. Spread on the cake and bake for another 10-15 minutes at the same heat. Let it cool down
3
Whip 600 g cream, 2 p. vanillin sugar and cream setting agent until stiff. Stir in 5 tablespoons of liqueur. Quarter the cake. Cut each plate 1 x crosswise. Fill with cream. Before serving cut into 6 pieces