Sweet chocolate Easter lamb

Name: Sweet chocolate Easter lamb
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 75 g Dark chocolate; 75 g soft butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 100 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 1 pinch Salt; 2 TABLESPOONS Milk; 250 g + 2 tablespoons icing sugar; 1 Protein (size M); 2 Almond kernels with skin; 1 TEASPOON Cocoa powder; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

75 g Dark chocolate
75 g soft butter or margarine
75 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
100 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
1 pinch Salt
2 TABLESPOONS Milk
250 g + 2 tablespoons icing sugar
1 Protein (size M)
2 Almond kernels with skin
1 TEASPOON Cocoa powder
7-10 Tbsp Grease

Directions

1
Roughly chop the chocolate and melt over a hot water bath. Let it cool down a little. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in eggs one after the other. Stir in chocolate
2
Mix flour, starch, baking powder and salt. Alternately stir the flour mixture and milk into the chocolate mixture. Pour the dough into a greased lamb baking tin (approx. 700 ml capacity; see page 43) and place on a baking tray. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes. Remove from the oven and let rest for about 10 minutes. Take out of the tin and let cool down
3
Cut the lamb straight on the underside and place it on a plate. Sift 250 g icing sugar into a bowl. Mix with egg white to a thick glaze. Pour the icing into a piping bag with a small perforated spout. Spray small squiggles onto the lamb, leaving the face and ears free
4
Fasten the almonds as ears with icing on the head. Paint the mouth and eyes on the face with the icing. Let the icing dry. Dust the lamb with 2 tbsp. icing sugar. Dust the cake plate with cocoa
5
Preparation time approx. 1 hour (waiting time not included)