Amaretto saddle of venison with chocolate glaze

For 20 slices
  • Fat and flour
  • 200 g dark chocolate
  • 175 g Butter
  • 3 eggs, 200 g sugar (Gr. M)
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 125 g sour cream, 200 g flour
  • 2 deleted TL Baking powder
  • 4-6 Ladyfingers
  • 4-5 EL Amaretto liqueur
  • 50 g white couverture
  • 100 g Whole milk couverture
  • 100 g Dark chocolate couverture
105 minutes
easy
1.
Venison shape (30 cm long; approx. 1 l content) or loaf pan (30 cm long) and dust with flour. Break the chocolate into pieces. Dice the butter. Melt both together in a hot water bath. Let cool down a bit
2.
Beat the eggs, sugar, vanilla sugar and salt for about 8 minutes until frothy. Stir in the chocolate mass, then the sour cream. Mix flour and baking powder, then sieve and stir in briefly
3.
Drizzle the ladyfingers with liqueur. Spread half of the dough into the pan. Place 2 rows of ladyfingers lengthways on the dough. Spread the rest of the dough on top
4.
Bake in a preheated oven (electric oven: 175 ° C / fan: 150 ° C / gas: level 2) for about 50 minutes. Approx. Cool for 10 minutes. Turn out of the tin, allow to cool
5.
Roughly chop the remaining couvertures. Melt the whites in a hot water bath. Thin z. B. paint on a marble slab and let it dry. Plan off in long chips. Melt the rest of the couvertures together in a hot water bath. Cover the cake with it. Sprinkle with the shavings. Let dry
1 slice approx:
  • 320 kcal
  • 1340 kJ
  • 4 g protein
  • 18 g fat
  • 32 g carbohydrates

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