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
Batter
Toppings
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
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Batter
Using the whisk on a hand mixer, beat the butter, sugar, vanilla sugar and maple syrup in a bowl until creamy. Add the egg and beat until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the mixture along with the chocolate. Transfer the batter to the prepared tin, press down and smooth out using the back of a spoon, cover and chill for approx. 30 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, carefully slide onto a cooling rack, leave to cool completely.
Toppings
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, stir until smooth, allow to cool slightly. Toast the almonds in a non-stick frying pan without adding any oil, leave to cool. Cut the cookie into 8 slices, do not separate the slices yet. Decorate the cookie with the chocolate, almond butter and almonds.
| Tip: | Instead of almonds and almond butter, use cashew nuts and cashew butter or peanuts and peanut butter. |
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