Fine chocolate saddle of venison

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 300 g Dark chocolate
  • 4 Eggs (Gr. M)
  • 175 g Sugar
  • 125 g Flour
  • 200 g + 100 g whipped cream
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cocoa

Directions

  1. 1

    Grate 100 g chocolate. Beat eggs and sugar with the whisk of the hand mixer for 5-10 minutes until frothy. Sift flour on top and fold in. Fold in 200 g liquid cream and grated chocolate

  2. 2

    Spread the mixture into a greased, flour-sprinkled saddle of venison or box form (approx. 30 cm long; min. 1 l capacity) and bake in a preheated oven (electric range: 175 °C / fan oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let cool down a little. Then turn out of the tin and let it cool down completely

  3. 3

    Chop 200 g chocolate and melt in a hot water bath. Coat the saddle of venison with it and let it dry. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate the saddle of venison with cream tuffs and dust with cocoa

Nutrition Facts

KCAL
270 kcal
CARBS
28 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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