Chocolate saddle of venison

Name: Chocolate saddle of venison
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Preparation for about 16 pieces:; 100 g whole milk couverture; 6 Eggs (size M); 100 g Ladyfingers; 150 g Butter or margarine; 200 g Sugar; 150 g crushed almonds; 1 pinch Salt; 100 g dark cake glaze; 100 g Milk cake glaze; 50 g white chocolate; 30 g crushed pistachio kernels; 7-10 Tbsp Fat and flour; 7-10 Tbsp Piping bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Preparation for about 16 pieces:
100 g whole milk couverture
6 Eggs (size M)
100 g Ladyfingers
150 g Butter or margarine
200 g Sugar
150 g crushed almonds
1 pinch Salt
100 g dark cake glaze
100 g Milk cake glaze
50 g white chocolate
30 g crushed pistachio kernels
7-10 Tbsp Fat and flour
7-10 Tbsp Piping bag

Directions

1
Coarsely chop the couverture and melt it over a hot water bath, let it cool down a little. Separate the eggs. Finely crumble the lady fingers in the universal chopper. Stir the soft fat and sugar with the whisk of the hand mixer for about 5 minutes until very foamy. Gradually stir in the egg yolks.
2
Stir for another 5 minutes. Add almonds, sponge crumbs and liquid chocolate to the fat-egg mixture. Beat the egg white and 1 pinch of salt until stiff, fold into the dough. Fill the dough into a well greased, flour-dusted saddle of venison form (30 cm long) and smooth it down. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Leave to rest in the pan for 5 minutes, then turn out onto a cake rack and allow to cool. Heat up the cake glaze and cover the cake evenly. Leave to cool. Chop white chocolate and melt over a hot water bath. Pour into a piping bag and draw strips over the saddle of venison.
3
Leave to rest in the pan for 5 minutes, then turn out onto a cake rack and allow to cool. Heat up the cake glaze and cover the cake evenly. Leave to cool. Chop white chocolate and melt over a hot water bath. Pour into a piping bag and draw strips over the saddle of venison. Sprinkle with pistachios. Serve with whipped cream