Hazelnut chocolate cake with mango topping

Name: Hazelnut chocolate cake with mango topping
Yield: 1
Ingredients: 7-10 Tbsp Fat and flour; 200 g Dark chocolate; 7 Eggs (Gr. M); 160 g soft butter; 175 g Sugar; 7-10 Tbsp Salt; 400 g ground hazelnuts; 2 TEASPOONS Baking Powder; 4 TABLESPOONS Amaretto; 750 g Schmand; 3 packages Vanilla sugar; 3 ripe mangoes (à approx. 400 g; preferably flying mangoes)

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

7-10 Tbsp Fat and flour
200 g Dark chocolate
7 Eggs (Gr. M)
160 g soft butter
175 g Sugar
7-10 Tbsp Salt
400 g ground hazelnuts
2 TEASPOONS Baking Powder
4 TABLESPOONS Amaretto
750 g Schmand
3 packages Vanilla sugar
3 ripe mangoes (à approx. 400 g; preferably flying mangoes)

Directions

1
Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Finely grate the chocolate. Separate ##eggs##.
2
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Cream butter, sugar and 1 pinch of salt with the whisks of the mixer. Stir in egg yolk. Mix ##nuts## and baking powder.
3
Stir in chocolate and liqueur briefly. Beat the egg whites in a large bowl until stiff in portions and also fold in portions.
4
Spread the dough on the fat pan. Bake in the hot oven for about 20 minutes. Remove and let cool on a cake rack.
5
##Whisk the sour cream briefly with the whisk of the mixer, allowing the vanilla sugar to trickle in. Spread loosely on the cake.
6
Peel the mangos, cut the flesh off the stone and dice finely. Spread on the sour cream. Cut the cake into pieces.