Rum praline cake

COOK TIME
650 mins

TOTAL TIME
650 mins

Ingredients

Directions

1. 1

   Finely chop 200 g chocolate coating. Heat the cream and remove from the heat. Melt the couverture in it. Chill for at least 4 hours.

2. 2

   Cream butter, sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, almonds and baking powder, stir in briefly. Spread the dough into a springform pan (26 cm Ø) lined with baking paper at the bottom.

3. 3

   Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Let them cool down.

4. 4

   Remove the cake from the pan, remove the baking paper, close the edge of the pan around the base. Whip the chocolate cream with the whisk of the hand mixer. Spread on the cake base. Chill for about 2 hours.

5. 5

   Chop 100 g chocolate coating, melt in a hot water bath. Spread 3 tbsp. for the chocolate decoration on baking paper. Put them in a cold place. Use a dessert ring (approx. 7 cm Ø) to cut out 6 tartlets from the cake.

6. 6

   Cold. Knead cake remains with rum and the remaining melted couverture. Chill for about 1 hour.

7. 7

   Form about 30 balls from the rum-chocolate mass. Chop 150 g chocolate coating, melt. Coat the balls with the chocolate mixture and let them dry. Dust the tartlets thickly with cocoa. Break the chocolate bar into 6 pieces. Decorate each tartlet with 1 chocolate piece and 1 rum ball (the rest is extra).

Nutrition Facts

KCAL
570 kcal

CARBS
43 g

FATS
38 g

PROTEINS
7 g