Crunchy Chocolate Cake
Everybody loves chocolate!

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Crunchy Chocolate Cake

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Ingredients

Adjust Servings:
150 g + extra Butter
40 g Caster sugar
40 g Powder sugar
1 Vanilla pod
20 g Almond flour
1 Egg
200 g Plain flour
Salt
330 g Dark chocolate
90 g Hazelnut paste
30 g Dry biscuits
200 ml Whipping cream
3 Egg yolks
3 tbsp Chocolate shavings
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Ingredients

Directions

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Beat 100 g of butter together with the sugar and powder sugar. Split the vanilla pod and scrape out the marrow. Mix the marrow and almond flour through the butter mixture. Knead in the egg, the flour and a pinch of salt. Shape a dough ball, cover it with cling film and let it rest in the refrigerator for about 12 hours.

Crunchy Chocolate Cake
Crunchy Chocolate Cake

Preheat the oven to 180°C. Grease a spring form (22 cm Ø). Roll out the dough to about 26 cm Ø and coat the spring form. Prick the dough several times with a fork. Cover with baking paper, fill the spring form with baking beans and bake the bottom in about 30 minutes until crispy.

Melt 30 g of pure chocolate and 10 g butter au bain marie. Stir the hazelnut paste through. Crumble the biscuits and fold them under. Divide the mixture over the cake bottom and allow to cool for about 30 minutes.

Chop 300 g of chocolate. Heat the whipped cream and pour it over the chocolate. Wait for a few minutes and stir well. Let it cool down. Mix in the egg yolks one by one. Mix 40 g butter through it and stir the whole to a smooth ganache. Divide the ganache over the cake bottom and allow to cool for about 2 hours. Garnish the chocolate cake with the chocolate shavings. Chocolate shavings can easily be made by using a hot knife (hold it under the hot tap and dry it off) along a strip of chocolate.

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