Grand Duchess Luisen-Torte (chocolate cake)
easy
90 mins
90 mins
Ingredients
- 1 bar (100 g) dark chocolate
- 5 Eggs (size M)
- 205 g soft butter or margarine
- 125 g Sugar
- 1 package Vanillin sugar
- 1 (6 g) Pouch natural Jamaica rum flavor
- 200 g ground peeled almonds
- 1/2 TEASPOON Baking Powder
- 1/2 sachet (3 tablespoons / approx. 22 g) Chocolate Flavoured Pudding Powder
- 1/4 l Milk
- 100 g dark truffle chocolates
- 1-2 White chocolate bar (10-15 g rolls)
- 175 g Dark chocolate coating
- 16 Chocolates to decorate
- baking paper
- 7-10 Tbsp Cling film
Directions
- 1
Grate dark chocolate. Separate eggs. Cream 80 g fat, 75 g sugar, vanillin sugar and rum flavouring with the whisks of the hand mixer. Stir in the egg yolks well one after the other. Mix almonds, baking powder and chocolate and stir in briefly. Beat the egg white until stiff and fold into the dough in 2-3 portions. Line the bottom of a springform pan (26 cm Ø) with baking paper.
- 2
Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for approx. 35 minutes. Remove the base from the tin and let it cool down on a cake rack. In the meantime, stir pudding powder, 20 g sugar and 3 tablespoons of milk until smooth. Bring the remaining milk to the boil, stir in the custard powder and bring to the boil again briefly. Put the pudding in a bowl and cover the surface with cling film. Let it cool down. Cut truffle pralines into small pieces. Cut the bottom once crosswise. Stir the rest of the soft butter until creamy white, then stir in the pudding by the spoonful. Spread the butter cream on the bottom base and sprinkle with the truffle pralines. Cover with the upper base and press down lightly. Put the cake in a cool place for about 1 hour.
- 3
Cut truffle pralines into small pieces. Cut the bottom once crosswise. Stir the rest of the soft butter until creamy white, then stir in the pudding by the spoonful. Spread the butter cream on the bottom base and sprinkle with the truffle pralines. Cover with the upper base and press down lightly. Put the cake in a cool place for about 1 hour. Cut small rolls from the white chocolate with a peeler. Coarsely chop the chocolate coating. Boil up the remaining sugar and 6-7 tablespoons of water. When the sugar has dissolved, remove the pan from the heat, add the couverture and stir until the icing is shiny. Cover the cake immediately with the icing and draw contours with a spoon. Sprinkle with chocolate rolls and decorate with pralines. Leave to dry and keep cool until serving
- 4
Cut small rolls from the white chocolate with a peeler. Coarsely chop the chocolate coating. Boil up the remaining sugar and 6-7 tablespoons of water. When the sugar has dissolved, remove the pan from the heat, add the couverture and stir until the icing is shiny. Cover the cake immediately with the icing and draw contours with a spoon. Sprinkle with chocolate rolls and decorate with pralines. Leave to dry and keep cool until serving
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