Almond cakes with chocolate sauce

For 8 moors
  • 100 g white chocolate
  • 60 g ground almonds
  • 1 EL Cornstarch
  • 30 g breadcrumbs
  • 6 eggs (size M)
  • 100 g soft butter
  • 30 g Icing sugar
  • 1 packet Vanillin sugar
  • Salt
  • 50 g Sugar
  • 75 g dark chocolate
  • 75 g Whipped cream
  • fat
90 minutes
Roughly chop the white chocolate and melt it over a warm water bath. Mix the almonds, starch and breadcrumbs together. Separate eggs. Mix the butter, powdered sugar, vanilla sugar and a pinch of salt with the whisk of the hand mixer until creamy white. Stir in chocolate and egg yolks. Beat egg white and sugar with the whisk of the hand mixer until stiff. In portions under the dough massto lift. Fold in the almond mixture
Pour the mixture into greased molds or cups (approx. 150 ml each). Place the cups in the oven's drip pan filled with hot water. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes. Take the cups out of the drip pan. Let the carrots rest for approx. 5 minutes and turn them out of the cups
Chop the dark chocolate. Heat the cream and melt the chocolate in it. Arrange cakes with chocolate sauce
1 portion approx:
  • 420 kcal
  • 1760 kJ
  • 9 g protein
  • 29 g fat
  • 29 g carbohydrates


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