Almond and chocolate box cake with brittle eggs

For 18 pieces
  • 1 pack (125 g) filled whole milk chocolate eggs with Milk filling and hazelnuts
  • 100 g dark chocolate
  • 150 g soft Butter or margarine
  • 200 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 4 eggs (sizeM)
  • 200 g ground almonds
  • 3 TL Baking powder
  • 250 g flour
  • 150 g Dark chocolate couverture
  • 10 g coconut fat
  • 2 EL Hazelnut brittle
  • 150 g whipped cream
  • possibly chocolate eggs
  • Fat and semolina
90 minutes
Halve the chocolate eggs once. Finely grate the chocolate. Mix the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the almonds, chocolate, baking powder and flour. Stir the flour mixture into the fat egg mixture. Fold in the chocolate eggs. Grease a loaf pan (25 cm long) and sprinkle with semolina. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50–70 minutes. Remove, place on a wire rack and let cool down for about 15 minutes. Carefully fall out of the mold and let cool down. Chop the couverture, melt with coconut oil over a warm water bath. Cover the cake with the couverture and sprinkle with 1 tablespoon of brittle, leave to dry. Whip the cream until stiff and pour into a piping bag with a perforated nozzle. Sprinkle tuffs on the cake and sprinkle with 1 tablespoon of brittle. If necessary decorate with chocolate eggs
Waiting time approx. 3 hours
1 piece approx.:
  • 390 kcal
  • 1630 kJ
  • 7 g protein
  • 25 g fat
  • 33 g carbohydrates


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