Cointreau chocolate cake

Name: Cointreau chocolate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 800 g Dark chocolate coating; 850 g Whipped cream; 9 TABLESPOONS Cointreau (orange liqueur); 150 g soft butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g crushed almonds; 100 g Flour; 1 heaped Tsp baking powder; 1 cube (25 g) Coconut oil; 2 TEASPOONS Cocoa powder; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

800 g Dark chocolate coating
850 g Whipped cream
9 TABLESPOONS Cointreau (orange liqueur)
150 g soft butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g crushed almonds
100 g Flour
1 heaped Tsp baking powder
1 cube (25 g) Coconut oil
2 TEASPOONS Cocoa powder
7-10 Tbsp Fat and flour

Directions

1
For the cream, chop 600 g chocolate coating. Heat 750 g cream in a saucepan and remove from the heat. Pour the chocolate coating into the hot cream and melt it while stirring. Stir in 6 tablespoons of liqueur. Spread the mixture into two clean dry mixing bowls, let it cool down and put it in a cool place for 2-3 hours. Cream fat, sugar, vanilla sugar and salt with the whisks of the hand mixer. Stir in the eggs one after the other. Mix almonds, flour and baking powder.
2
Stir into the fat egg mixture. Grease a square springform pan (24 x 24 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes (test with sticks). Let the base cool down on a cake rack. Chop 100 g chocolate coating and melt on a warm water bath. Spread the couverture as a thin layer on a marble board, chill. As soon as the couverture is firm, remove the chocolate rolls with a spatula and chill. Remove the base from the mould. Wash the rim, dry and place around the base again. Sprinkle the base with 3 tablespoons of liqueur. Whip the chocolate cream with the whisks of the hand mixer until creamy. Spread the cream on the cake base and smooth it down. Chill for about 2 hours. For the glaze, chop 100 g chocolate coating.
3
As soon as the couverture is firm, remove the chocolate rolls with a spatula and chill. Remove the base from the mould. Wash the rim, dry and place around the base again. Sprinkle the base with 3 tablespoons of liqueur. Whip the chocolate cream with the whisks of the hand mixer until creamy. Spread the cream on the cake base and smooth it down. Chill for about 2 hours. For the glaze, chop 100 g chocolate coating. Melt together with 100 g cream and coconut oil at low heat. Let the glaze cool down for 10-15 minutes. Remove the cake from the ring and place on a grid. Cover the cake with the icing. Chill for 1 hour. Cut cake into pieces and decorate with chocolate rolls. Dust with cocoa
4
Melt together with 100 g cream and coconut oil at low heat. Let the glaze cool down for 10-15 minutes. Remove the cake from the ring and place on a grid. Cover the cake with the icing. Chill for 1 hour. Cut cake into pieces and decorate with chocolate rolls. Dust with cocoa
5
4 1/2 hours waiting time