Larded almond and saddle of venison

Name: Larded almond and saddle of venison
Cook time: 40 min
Total time: 40 min
Yield: 18
Ingredients: 250 g Dark chocolate; 100 g (10 g) + 1 tablespoon butter/margarine; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 75 g sugar or 60 g diabetic sweetness; 50 g Flour; 2 TEASPOONS Baking Powder; 100 g crushed almonds; 7-10 Tbsp Fat and flour; 8 TABLESPOONS Milk; 50 g Almond slivers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 18

250 g Dark chocolate
100 g (10 g) + 1 tablespoon butter/margarine
3 Eggs (Gr. M)
7-10 Tbsp Salt
75 g sugar or 60 g diabetic sweetness
50 g Flour
2 TEASPOONS Baking Powder
100 g crushed almonds
7-10 Tbsp Fat and flour
8 TABLESPOONS Milk
50 g Almond slivers

Directions

1
Break 100 g of chocolate into pieces and add.
2
Melt 100 g fat in a hot water bath. Leave to cool. Separate eggs. Beat egg whites and 1 pinch of salt until stiff and chill.
3
Stir egg yolk and sweetness until thick and creamy. Stir in the chocolate-fat mixture. Mix in flour, baking powder and ground almonds alternating with milk. Fold in the beaten egg white.
4
Pour the dough into a greased and flour-blasted saddle of venison dish (30 cm long). Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 40-45 minutes. Let them cool down.
5
Break 150 g of chocolate into pieces and melt in a hot water bath with 1 tbsp of fat. Cover the saddle of venison with chocolate and lard with almond slivers. Leave to dry.