Description
Saftiger Mandel-Schokoboden, durchzogen von zart schmelzender Mokkaschokolade, trifft auf cremigen Eierlikör. Feine Vanillenoten und ein goldgelber Guss vollenden diese unwiderstehlich aromatische Torte.
Ingredients
Scale
- 80 g Butter
- 100 g Zucker
- 2 Packung(en) Vanillinzucker
- 5 Eier
- 200 g gemahlene Mandeln
- 1 TL Backpulver
- 100 g Mokkaschokolade, geraspelt (alternativ: Zartbitterschokolade)
- 150 ml Eierlikör
- 500 ml Sahne
- 2 Packung(en) Sahnesteif
- 1 Hand voll Schokoraspeln
Instructions
- Begin by preparing all your ingredients. Preheat your oven to 175°C (347°F) and line a 24 cm (9.5 inch) springform pan with baking paper to prevent sticking.
- Place the butter in a large mixing bowl and beat it with an electric mixer until it becomes light and fluffy. Gradually add 80 g of the sugar and one packet of vanillinzucker, mixing well until the mixture is creamy and smooth.
- Separate the eggs, placing the yolks and whites in different bowls. Add the egg yolks one at a time to the butter mixture, beating thoroughly after each addition to ensure the mixture is fully combined and creamy.
- Add the ground almonds, baking powder, grated mokka or dark chocolate, and 2 tablespoons of the Eierlikör to the butter-egg mixture. Gently fold these ingredients in with a spatula or spoon until just combined. Be careful not to overmix at this stage.
- In a clean bowl, beat the egg whites with a pinch of salt (optional) until they form stiff peaks. Carefully fold the beaten egg whites into the batter in two to three additions, using a spatula and taking care not to deflate the mixture. The batter should be light and airy.
- Pour the batter evenly into the prepared springform pan, smoothing the surface with a spatula. Place the pan on the lower rack of the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean and the cake feels firm to the touch.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This helps the cake set and makes it easier to remove from the form without breaking.
- Once the cake has cooled, prepare the cream topping. In a large mixing bowl, whip the cold cream with the Sahnesteif (stabilizer) and the remaining sugar and vanillinzucker until stiff peaks form. Take care not to overbeat, as this can cause the cream to curdle.
- Remove the cooled cake from the springform pan and place it onto a serving platter. Spread about two-thirds of the whipped cream evenly over the top and sides of the cake using a spatula or palette knife. Smooth the surface as much as possible.
- Transfer the remaining whipped cream into a piping bag fitted with a star or round tip. Pipe decorative dollops or rosettes all around the edge of the cake.
- Carefully pour the remaining Eierlikör into the center of the cake, staying inside the ring of cream dollops so that it forms a glossy, tempting pool. Gently spread it if necessary to cover the surface inside the cream border.
- Finish the torte by scattering a generous handful of chocolate shavings or curls over the top for a beautiful garnish. Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cream to set.
- Slice the chilled Eierlikör-Schoko-Torte with a sharp, hot knife for clean pieces, and enjoy with a cup of coffee or as a festive dessert.
Notes
For best results, use high-quality Eierlikör (advocaat) and chocolate. The cake can be baked a day in advance and assembled before serving. Store leftovers in the refrigerator and consume within 2-3 days. You can substitute chopped hazelnuts for almonds if desired, and adjust the amount of Eierlikör to taste.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
