Chocolate spice cake with honey cream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Heat port wine in a pot. Crush spices in a mortar. Add spices and ginger to the port wine, bring to the boil and let it steep for about 10 minutes. Pour through a sieve. Collect the port wine in a container

2. 2

   Beat 500 g butter, 500 g sugar, vanillin sugar, port wine and salt until creamy. Stir in the eggs one after the other. Sieve flour, cocoa and baking powder and stir in 6 tbsp. milk briefly. Halve the dough. Spread one half of the dough evenly on a greased, greaseproof pan of the oven (approx. 32 x 38 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Let them cool down. Turn out the base onto a plate. Proceed in the same way with the remaining dough

3. 3

   Bring 750 ml milk to the boil in a saucepan. Stir pudding powder, 90 g sugar and 150 ml milk until smooth. Remove the pot from the heat, stir the pudding into the boiling milk and put it back on the hot stove. Bring to the boil while stirring and simmer for at least 1 minute. Pour hot custard into a bowl and cover the surface with cling film. Let the pudding cool to room temperature

4. 4

   Melt 8 tablespoons of sugar in a frying pan until golden brown. Add almonds and caramelise. Spread the mixture on a piece of aluminium foil coated with oil and let it cool down. Beat 400 g butter and honey with the whisk of the hand mixer for about 8 minutes until white-creamy. Stir the pudding with the whisk of the hand mixer until creamy, then stir into the butter by the spoonful. Spread 1/4-1/3 of the butter cream approx. 2 cm high on a plate and cover with the 2nd plate. Press on lightly. Spread with the remaining cream. Roughly chop the brittle and sprinkle on the cake. Cut into 24 pieces and serve

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
620 kcal

CARBS
57 g

FATS
39 g

PROTEINS
10 g