Name: Dark chocolate and almond cake
Yield: Serves 10-12
Cuisine: European
Ingredients: Decorate the cake with decadent garden roses dipped in chocolate.; 180 g butter, softened; 300 ml sugar; 6 eggs, separated; 250 g dark chocolate; 200 g ground almonds; 20 ml cocoa; 10 ml (2 tsp) potato flour (health food stores); 2 ml baking powder; 60 ml (2 tbsp) orange juice; 10 ml (2 tsp) orange liqueur; 2 ml vanilla; 5 ml (1 t) grated orange zest; pinch of salt; pinch of cream of tartar; Chocolate ganache; 200 g dark chocolate; 200 g butter, cubed; 80 ml cream; 100 g dark chocolate, melted; 4-5 garden roses

Dark chocolate and almond cake

Serves: Serves 10-12 Nutrition facts: 200 calories 20 grams fat

Ingredients

Decorate the cake with decadent garden roses dipped in chocolate.
180 g butter, softened
300 ml sugar
6 eggs, separated
250 g dark chocolate
200 g ground almonds
20 ml cocoa
10 ml (2 tsp) potato flour (health food stores)
2 ml baking powder
60 ml (2 tbsp) orange juice
10 ml (2 tsp) orange liqueur
2 ml vanilla
5 ml (1 t) grated orange zest
pinch of salt
pinch of cream of tartar
Chocolate ganache
200 g dark chocolate
200 g butter, cubed
80 ml cream
100 g dark chocolate, melted
4-5 garden roses

Instructions

Preheat the oven to 160 ° C. Grease a large spring-form pan.

1 Cream the butter and sugar until pale yellow, smooth and fluffy. Add the egg yolks one at a time and mix well after each addition.
2 Break the chocolate into squares and melt over a bowl of hot water. Stir quickly when two thirds of the cubes are melted. Set aside to cool and beat the cooled chocolate with a hand mixer until lighter in color and fluffy. Stir into the egg mixture.
3 Mix with the ground almonds and add the cocoa, potato flour and baking powder. Add the orange juice and continue mixing.
4 Season the mixture with the liqueur, vanilla and orange peel.
5 Add the salt and cream of tartar to the egg white and beat until stiff peak stage. Fold the beaten egg whites into the cake mixture.
6 Spoon into the spring-form pan and bake for 40 minutes at 160 ° C. Turn the oven down to 140 ° C and bake for another 20 minutes or until a skewer comes out clean. Leave for 10 minutes in the pan before turning out.
7 Chocolate ganache. Prepare the ganache cake while baking. Melt the chocolate, butter and cream in a glass bowl over a saucepan of hot water.
8 Stir until smooth and pour over the cake. Decorate with roses also dipped in melted chocolate.