Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate mixture
Cake mixture
Decoration
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
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Chocolate mixture
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth, allow to cool slightly. Mix in the eggs and sugar.
Cake mixture
Mix the almonds, flour and baking powder, stir into the chocolate mixture. Transfer to the prepared mould.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.
Decoration
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread on top of the cake, sprinkle with nuts and leave to dry.
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