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
Cake mixture
Caramel
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Cake mixture
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Using the whisk on a hand mixer, beat the sugar, eggs and egg yolk in a bowl for approx. 5 mins. until the mixture is light and fluffy, mix in the chocolate and flour. Transfer the cake mixture to the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool on a rack before removing from the tin.
Caramel
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the almonds, pour onto a sheet of baking paper, leave to cool, roughly chop. Scatter the almond brittle over the cake.
How-tos
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