Oktoberfest Heart with Burnt Almond Cream

Name: Oktoberfest Heart with Burnt Almond Cream
Cook time: 1 h 45 min
Total time: 3 h 5 min
Yield: 16
Ingredients: 200 g Dark chocolate; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 6 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g soft butter; 100 g Sugar; 100 g Flour; 1 teaspoon, gestr. Baking Powder; 2 teaspoons (approx. 10 g) Gingerbread spice; 150 g roasted almonds; 50 g roasted almonds; 1 pck. Cream stabiliser; 400 g Whipped cream; 250 g Whipped cream; 350 g Milk couverture; 1 cube (25 g) Coconut oil (e.g. palm oil); 7-10 Tbsp Sugar writing; 7-10 Tbsp Oblate blossoms; 7-10 Tbsp sugar pearls

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Folk festival mood for dahoam: The lovingly inscribed heart of chocolate cake dough gets an almond cream filling and a milk chocolate coating.

COOK TIME
105 mins

TOTAL TIME
185 mins

Ingredients

Servings: 16

200 g Dark chocolate
7-10 Tbsp Grease
7-10 Tbsp Flour
6 Eggs (Gr. M)
7-10 Tbsp Salt
125 g soft butter
100 g Sugar
100 g Flour
1 teaspoon, gestr. Baking Powder
2 teaspoons (approx. 10 g) Gingerbread spice
150 g roasted almonds
50 g roasted almonds
1 pck. Cream stabiliser
400 g Whipped cream
250 g Whipped cream
350 g Milk couverture
1 cube (25 g) Coconut oil (e.g. palm oil)
7-10 Tbsp Sugar writing
7-10 Tbsp Oblate blossoms
7-10 Tbsp sugar pearls

Directions

1
Cut the chocolate into pieces and melt in a hot water bath. Let it cool down a little. Grease a heart-shaped springform pan (approx. 24 cm Ø) at the bottom and dust with flour.
2
Separate eggs. Beat the egg white and 1 pinch of salt until stiff in portions. Cream butter and sugar with the whisk of the mixer. Stir in the egg yolks one at a time, then liquid chocolate. Mix flour, baking powder and gingerbread spice and stir in briefly. Fold in portions of beaten egg white. Pour the mixture into the mould and bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes (test with sticks). Let it cool down.
3
Finely grind 150 g roasted almonds in the universal chopper. Mix with cream setting agent. Whip 400 g cream until stiff, fold in almond mixture.
4
Cut the cake in half horizontally. Spread the bottom cake layer with almond cream. Place the upper cake layer on top and press it down. Smooth the excess cream on the edge of the cake. Put the cake in a cool place.
5
Coarsely chop the milk couverture. Melt with coconut oil in a hot water bath. Cover the cake evenly with the icing. Coarsely chop 50 g almonds, sprinkle the cake with them on the edge. Let it dry.
6
Whip 250 g cream until stiff. Pour into a piping bag with star-shaped spout. Decorate cake with cream, sugar writing, flowers and sugar pearls.