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Chocolate cake with almonds

Chocolate cake with almonds

Name: Chocolate cake with almonds
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 300 g sugar; 180 g butter; 6 eggs; 250 g edible chocolate; 70 g white flour; 60 g of starch; teaspoon baking sugar; 120 g almonds; 2 dcl red wine; 1 dcl water; 3 tablespoons apricot jam; hazelnuts or almonds for decoration

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 12

BAM Dark Chocolate will delight you with its versatility, as it really can be used in most chocolate recipes. It is ideal for creams, ganaches, mousses, ice creams, biscuits, cookies, sponge cakes and other creamy chocolate textures. It can also be used for modelling and chocolate decorations. The chocolate contains at least 55,6% cocoa solids, real cocoa butter and real vanilla, which results in an authentic and just-right bittersweet taste. BAM chocolate is for all home-makers and professional confectioners who want to add the icing on the cake with exquisite chocolate.

Recipe for chocolate cake with almonds.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

300 g sugar
180 g butter
6 eggs
250 g edible chocolate
70 g white flour
60 g of starch
teaspoon baking sugar
120 g almonds
2 dcl red wine
1 dcl water
3 tablespoons apricot jam
hazelnuts or almonds for decoration

Nutrition / serving

Energy Value	2119 kJ / 506 kcal
Fats	28,8 g
of which saturated fat	13,8 g
Carbohydrates	53,8 g
of which sugars	42 g
Dietary Fiber	3,8 g
Proteins	8,4 g
Salt	0,2 g

Instructions:

preparation procedure:

In a bowl, whisk together the sugar and softened butter. Gradually add the egg yolks and mix until the mixture is foamy.

Melt the chocolate, broken into small pieces, over a water bath. Stir the slightly cooled melted chocolate into the mousse.

Whisk the egg whites into a stiff egg white mixture and gently fold it into the chocolate mixture. Add the flour and baking powder, the edible starch and the chopped almonds. Mix well.

Then prepare a baking tray lined with baking paper and pour in the dough. Place the baking tray in a preheated oven at 175 degrees for about 50 minutes.

Then melt the chocolate again over a water bath and cover the cooled sponge cake first with the apricot jam and then with the melted chocolate.

For decoration, sprinkle the cake with chopped hazelnuts or almonds.

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