Juicy chocolate-nut saddle of venison

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 18
  • 400 g Dark chocolate coating
  • 150 g Butter
  • 150 g Walnut kernels
  • 75 g Pistachio kernels
  • 100 g Marzipan raw mass
  • 275 g Sugar
  • 4 Eggs (size M)
  • 200 g Flour
  • 1 heaped Tsp baking powder
  • 1 TEASPOON Oil
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Roughly chop 200 g of chocolate coating. Melt with butter over a warm water bath. Chop 100 g walnuts and 50 g pistachios finely. Coarsely grate the marzipan and put it in a bowl with 175 g sugar. Add 1 egg and whisk smooth with the whisk of the hand mixer. Stir in 3 eggs one after the other.

  2. 2

    Mix flour and baking powder. Stir the melted chocolate mixture into the marzipan egg mixture. Stir in the flour mixture and chopped nuts. Grease a saddle of venison (1100 ml capacity) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Leave to rest in the pan for 10 minutes, then turn out onto a cake rack. Let it cool down. Caramelise 100 g sugar and 2 tablespoons of water in a pan until golden. Remove from the heat. Mix in 50 g walnuts and 25 g pistachios.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Leave to rest in the pan for 10 minutes, then turn out onto a cake rack. Let it cool down. Caramelise 100 g sugar and 2 tablespoons of water in a pan until golden. Remove from the heat. Mix in 50 g walnuts and 25 g pistachios. Place on a piece of aluminium foil lightly coated with oil and allow to set. Coarsely chop 200 g of chocolate coating, melt with oil over a warm water bath. Cover the cake with the chocolate. Coarsely chop nut brittle. Spread the cake with it, let it dry

  4. 4

    Place on a piece of aluminium foil lightly coated with oil and allow to set. Coarsely chop 200 g of chocolate coating, melt with oil over a warm water bath. Cover the cake with the chocolate. Coarsely chop nut brittle. Spread the cake with it, let it dry

  5. 5

    2 1/2 hours waiting time

Nutrition Facts

KCAL
380 kcal
CARBS
37 g
FATS
22 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesAutumnCake