Florentine chocolate

Name: Florentine chocolate
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 250 g + something soft butter; 50 g Butter; 80 g Dark chocolate coating; 80 g Baking cocoa; 200 g Sugar; 50 g Sugar; 100 g demerara sugar; 4 Eggs (Gr. M); 120 g Flour; 3 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 2 TABLESPOONS Milk; 100 g flaked almonds; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

You deserve this: the most chocolaty of all chocolate doughs and its crunchy almond brittle crust!

COOK TIME
105 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

250 g + something soft butter
50 g Butter
80 g Dark chocolate coating
80 g Baking cocoa
200 g Sugar
50 g Sugar
100 g demerara sugar
4 Eggs (Gr. M)
120 g Flour
3 TABLESPOONS liquid honey
7-10 Tbsp Salt
2 TABLESPOONS Milk
100 g flaked almonds
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box mould (approx. 11 x 25 cm; 1 3⁄4 l content). Place a strip of baking paper (approx. 20 x 40 cm) in the baking tin so that the narrow sides remain free. Finely chop the couverture and boil 180 ml water in a small pot. Stir in cocoa with a whisk and remove from the heat.
2
For the chocolate dough, mix 250 g soft butter, 200 g white sugar and brown sugar with the whisks of the mixer for about 5 minutes until creamy. First stir eggs one after the other, then warm cocoa mass into the butter-sugar-cream. Stir in flour briefly. Fold in the chocolate coating. Pour into the mould and bake in a hot oven for approx. 55 minutes.
3
For the almond icing, meanwhile boil up 50 g butter, 50 g sugar, 2 tablespoons honey and 1 pinch of salt while stirring. Stir in milk. Reduce to a thick mass. Stir in almonds. Take the cake out of the oven and drizzle 1 tablespoon honey over it. Spread almond icing on top. Bake for 10-15 minutes at the same temperature.
4
Take the cake out of the oven. First cool in the mould for approx. 30 minutes, then carefully lift out and let it cool down.