Filled nut chocolate cake

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 2 (100 g each) Dark chocolate bars
  • 160 g Butter or margarine
  • 160 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 7 Eggs (size M)
  • 400 g ground hazelnuts
  • 2 TEASPOONS Baking Powder
  • 4 TABLESPOONS Almond Liqueur
  • 7-10 Tbsp Fat and flour
  • 150 g Butter or margarine
  • 70 g Honey
  • 2 TABLESPOONS Sugar
  • 150 g Whipped cream
  • 300 g flaked almonds
  • 3 (à 200 g) Cup of whipped cream
  • 2 packages Vanillin sugar
  • 3 packages Cream stabiliser
  • 5 TABLESPOONS Almond Liqueur

Directions

  1. 1

    Finely grate the chocolate. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate the eggs and stir in the egg yolk. Chocolate, ground hazel

  2. 2

    Beat the egg white until stiff and fold into the nut mixture in portions. Place the dough on a greased and floured oven pan (32 x 38 cm), smooth it down and bake in the preheated oven (electric: 200 °C / gas: level 3) for 20 minutes.

  3. 3

    In the meantime, bring the fat, honey, sugar and cream to the boil while stirring, fold in the almonds. Spread the pre-baked cake with it and bake for 10-15 minutes more. Let it cool down. Whip the cream, vanilla sugar and cream firming agent until stiff.

  4. 4

    Add liqueur. Cut the cake into quarters (into pieces measuring approx. 16 cm x 18 cm). Cut each plate lengthwise and fill with cream. Brush the edges smooth. Cut each plate into 6 pieces.

  5. 5

    Makes 24 pieces.

Nutrition Facts

KCAL
500 kcal
CARBS
19 g
FATS
42 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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