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
Cake batter
Topping
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Chocolate
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, allow to cool slightly.
Cake batter
Place the vegan butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the vinegar and the chocolate, mix. In a second bowl, mix the flour with all the other ingredients up to and including the salt, stir into the chocolate mixture, alternating with the almond drink. Transfer the batter to the prepared tin.
Bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
Topping
Bring the sugar and water to the boil in a wide 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. Pour in the almond drink, simmer until the caramel has dissolved. Allow the caramel mixture to cool slightly, then drizzle over the cake, top with the nuts and leave to dry.
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