Coarsely chop 100 g of chocolate coating and melt in a hot water bath. Finely crumble the Viennese Torteletts. Separate eggs. Cream fat and sugar. Gradually stir in liquid chocolate coating and egg yolk.
Whip the mixture with the whisk of the hand mixer for about 5 minutes until creamy. Fold in almonds and sponge crumbs. Whip the egg whites until stiff and gradually fold them carefully into the dough. Put the dough into a greased, flour-spreaded saddle of venison (30 cm long). Bake in a preheated oven (electric: 200°C / gas: level 3) for 45-50 minutes. Cover after 30-35 minutes. Let the cake rest in the pan for about 10 minutes, turn it over and let it cool down on a cake rack. Chop the remaining chocolate coating and coconut oil and melt in a hot water bath. Cover the cake with chocolate coating, lard with almond slivers and allow to dry.
Bake in a preheated oven (electric: 200°C / gas: level 3) for 45-50 minutes. Cover after 30-35 minutes. Let the cake rest in the pan for about 10 minutes, turn it over and let it cool down on a cake rack. Chop the remaining chocolate coating and coconut oil and melt in a hot water bath. Cover the cake with chocolate coating, lard with almond slivers and allow to dry. Results in about 15 slices
Dishes: Eschenbach