Saddle of venison with almonds

Name: Saddle of venison with almonds
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 100 g Dark chocolate; 100 g Butter or margarine; 3 Eggs (size M); 100 g Icing sugar; 50 g Flour; 2 TEASPOONS Baking Powder; 2 TEASPOONS instant espresso powder; 100 g unpeeled ground almonds; 5 TABLESPOONS Milk; 3 TABLESPOONS Almond liqueur; 50-75 g Almond slivers; 200 g Dark chocolate coating; 10 g Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

100 g Dark chocolate
100 g Butter or margarine
3 Eggs (size M)
100 g Icing sugar
50 g Flour
2 TEASPOONS Baking Powder
2 TEASPOONS instant espresso powder
100 g unpeeled ground almonds
5 TABLESPOONS Milk
3 TABLESPOONS Almond liqueur
50-75 g Almond slivers
200 g Dark chocolate coating
10 g Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate. Melt the fat and chocolate in a small pot at medium heat. Separate the eggs. Cream egg yolks and 50 g icing sugar with the whisk of the hand mixer. Add the chocolate and fat mixture.
2
Mix flour, baking powder, espresso powder and ground almonds. First stir the flour-mix into the egg yolks, then milk and liqueur. Beat the egg whites until stiff, adding 50 g icing sugar. Fold the beaten egg whites into the mixture. Fill the dough into a greased and flour-spreaded saddle of venison form (1 litre capacity, 30 cm long). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes (test with sticks). Turn the cake out of the tin onto a cake rack and let it cool down. Place almond slivers on a baking tray and roast lightly in the oven, then allow to cool. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath.
3
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes (test with sticks). Turn the cake out of the tin onto a cake rack and let it cool down. Place almond slivers on a baking tray and roast lightly in the oven, then allow to cool. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Cover the cold saddle of venison with chocolate coating and lard with almond slivers. Chill the cake for about 45 minutes
4
1 3/4 hours waiting time