Description
Saftig-schokoladiger Genuss: Zartschmelzende Milchschokolade verbindet sich mit gemahlenen Mandeln zu einem lockeren, feuchten Kuchen. Goldbraune Kruste, cremige Mitte, feines Vanillearoma – ein unwiderstehlicher Desserttraum.
Ingredients
Scale
- 200 g ground almonds
- 4 medium eggs
- 100 g milk chocolate
- 1 pinch of salt
- 200 g margarine
- 1 packet vanilla sugar
- 200 g sugar
- 70 g cream
- 1 packet baking powder
- 100 g high-quality dark chocolate (at least 50% cocoa), grated
- 25 g palm fat
- 100 g milk chocolate (for glaze)
Instructions
- Preheat your oven to 160°C (320°F) top and bottom heat. Prepare a springform pan (about 24 cm in diameter) by greasing it or lining the sides with baking paper to make removal easier after baking.
- In a small saucepan or microwave-safe bowl, melt the margarine until completely liquid. Allow it to cool slightly so it is warm but not hot.
- In a large mixing bowl, combine the melted margarine, 100 g grated dark chocolate, 100 g milk chocolate (broken into pieces or chopped), eggs, ground almonds, sugar, vanilla sugar, baking powder, and a pinch of salt. Mix all the ingredients thoroughly until you have a smooth, even batter. Make sure the chocolate is well incorporated; you can melt it slightly if it helps with mixing.
- Pour the batter into the prepared springform pan and smooth the surface with a spatula or spoon so that it is evenly distributed.
- Place the pan in the preheated oven and bake the cake for 45 minutes at 160°C (320°F). To check for doneness, insert a toothpick into the center; it should come out with just a few moist crumbs attached but not wet batter.
- Once baked, remove the cake from the oven and let it cool completely in the springform pan. This helps the cake set and makes it easier to glaze later.
- For the chocolate glaze, place the cream and palm fat in a saucepan and heat gently over low heat until both are completely melted and just beginning to simmer. Remove the saucepan from the heat.
- Add the remaining 100 g milk chocolate (broken into pieces or chopped) to the warm cream and palm fat mixture. Stir continuously until the chocolate is fully melted and the glaze is smooth and glossy.
- Carefully remove the cooled cake from the springform pan and place it on a wire rack with a tray or parchment paper underneath to catch any drips. Pour the warm chocolate glaze evenly over the top of the cake, using a spatula or by gently tilting the cake so the glaze covers the surface and runs slightly down the sides.
- Allow the glazed cake to cool at room temperature until the glaze is set and firm to the touch. Once set, transfer to a serving plate, slice, and enjoy.
Notes
For the best flavor and texture, use high-quality chocolate with at least 50% cocoa content for the cake and glaze. Lining the sides of the springform pan with baking paper will help the glaze release smoothly. The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
