Nutcracker Corners

Name: Nutcracker Corners
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 Milk and nut chocolate bar (100 g) (with whole nuts); 175 g soft butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g Sugar; 4 Eggs; 300 g Flour; 1/2 package Baking Powder; 1 TABLESPOON Cocoa powder; 5 TABLESPOONS Milk; 60 g Macadamia nuts, almonds, hazelnuts and cashews; 300 g white couverture; 75 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 Milk and nut chocolate bar (100 g) (with whole nuts)
175 g soft butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g Sugar
4 Eggs
300 g Flour
1/2 package Baking Powder
1 TABLESPOON Cocoa powder
5 TABLESPOONS Milk
60 g Macadamia nuts, almonds, hazelnuts and cashews
300 g white couverture
75 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate. Cream fat, salt, vanillin sugar and sugar. Stir in eggs one after the other. Mix flour, baking powder and cocoa. Alternately stir in the milk, fold in the chocolate. Put the dough into a greased, flour-sprinkled square springform pan (24 x 24 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes.
2
Let it cool down on a cake rack in the tin. Coarsely chop the macadamia nuts and mix with the other nuts. Quarter the cake plate, cut each piece into quarters again to make 16 triangles. Chop the chocolate coating. Heat the cream, remove from the heat, melt the chocolate coating in it. Coat the surface of the cake corners with the cream and sprinkle with nuts, let dry