Florentine chocolate cake

Name: Florentine chocolate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Dark chocolate; 80 g Butter or margarine; 80 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 200 g ground hazelnuts; 2 TEASPOONS Baking Powder; 80 g chopped almonds; 100 g Cherries; 500 g Mascarpone; 500 g Low-fat curd; 50 g Icing sugar; 6-8 Mini Florentines to decorate; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Dark chocolate
80 g Butter or margarine
80 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
5 Eggs (size M)
200 g ground hazelnuts
2 TEASPOONS Baking Powder
80 g chopped almonds
100 g Cherries
500 g Mascarpone
500 g Low-fat curd
50 g Icing sugar
6-8 Mini Florentines to decorate
7-10 Tbsp Grease

Directions

1
Finely grate 100 g chocolate. Cream fat, sugar, vanillin sugar and salt. Separate the eggs. Stir in the egg yolks one by one. Stir in grated chocolate, nuts and baking powder.
2
Beat egg whites until stiff and fold in. Grease a springform pan (26 cm Ø). Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Rest the cake in the pan for 5 minutes. Remove from the mould and let it cool down completely. In the meantime, roast almonds in a pan without fat. Remove from the pan and let it cool down. Chop cherries and 100 g chocolate. Stir mascarpone, quark and icing sugar until smooth.
3
In the meantime, roast almonds in a pan without fat. Remove from the pan and let it cool down. Chop cherries and 100 g chocolate. Stir mascarpone, quark and icing sugar until smooth. Fold in almonds, cherries and chocolate. Spread the cream on the cooled down base and refrigerate for about 1 hour. Decorate the cake with small Florentines
4
Waiting time approx. 1 hour