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The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
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.
Mix the almonds, flour and baking powder, stir into the chocolate mixture. Transfer to the prepared mould.
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.
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.
Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY
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