Saddle of venison

Name: Saddle of venison
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Dark chocolate chocolate; 6 Eggs (size M); 100 g Flour; 150 g Butter or margarine; 150 g Sugar; 150 g crushed almonds; 1 pinch Salt; 30 g flaked almonds; 10 g Coconut oil (e.g. palm oil); 50 g Milk chocolate; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Dark chocolate chocolate
6 Eggs (size M)
100 g Flour
150 g Butter or margarine
150 g Sugar
150 g crushed almonds
1 pinch Salt
30 g flaked almonds
10 g Coconut oil (e.g. palm oil)
50 g Milk chocolate
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop 100 g chocolate and melt it over a warm water bath, let it cool down a little. Separate the eggs. Mix soft fat and sugar with the whisk of the hand mixer for about 5 minutes until very foamy.
2
Stir in the egg yolk bit by bit. Stir for another 5 minutes. Add ground almonds, flour and liquid chocolate to the fat-egg mixture. Beat the egg white with salt until stiff, fold into the dough. Fill the dough into a well greased, flour-dusted saddle of venison form (30 cm long) and smooth it down.
3
Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Leave to rest in the pan for 5 minutes, then turn out onto a cake rack and allow to cool. Roast the flaked almonds in a pan without fat, let cool down.
4
Melt 150 g chocolate and coconut oil over warm water. Coat the cake evenly. Sprinkle almond flakes over it. Peel the milk chocolate with a peeler and decorate the cake with the shavings.
5
Allow to dry.