White moor with dark chocolate sauce

Name: White moor with dark chocolate sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 100 g white chocolate; 60 g crushed almonds; 1 TABLESPOON Cornstarch; 30 g Breadcrumbs; 6 Eggs (size M); 100 g soft butter; 30 g Icing sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 50 g Sugar; 75 g Dark chocolate; 75 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

100 g white chocolate
60 g crushed almonds
1 TABLESPOON Cornstarch
30 g Breadcrumbs
6 Eggs (size M)
100 g soft butter
30 g Icing sugar
1 package Vanillin sugar
7-10 Tbsp Salt
50 g Sugar
75 g Dark chocolate
75 g Whipped cream
7-10 Tbsp Grease

Directions

1
Coarsely chop white chocolate and melt over a warm water bath. Mix almonds, starch and breadcrumbs. Separate the eggs. Whisk butter, icing sugar, vanillin sugar and 1 pinch of salt with the whisk of the hand mixer until white and creamy. Stir in chocolate and egg yolks. Beat egg white and sugar with the whisk of the hand mixer until stiff. Fold into the dough in portions. Fold in almond mixture
2
Pour the mixture into greased moulds or cups (each with a capacity of approx. 150 ml). Place cups in the fat pan of the oven filled with hot water. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove cups from the fat pan. Let the carrots rest for approx. 5 minutes and turn out of the cups
3
Chop dark chocolate. Heat the cream and melt the chocolate in it. Arrange carrots with chocolate sauce
4
Waiting time approx. 5 minutes