Chocolate-nut slices with cranberries

For 28 pieces
  • Fat and flour
  • 300 g dark chocolate
  • 8 Eggs (Gr. M)
  • 125 g soft butter / margarine
  • 125 g Sugar
  • 4 Pckch. Vanillin sugar
  • Salt
  • 300 g ground hazelnuts
  • 2 deleted TL baking powder
  • 3 EL Rum
  • 5 EL hazelnut flakes
  • 11/2 (à 400 g) glasses of thickened cranberries
  • 1 kg whipped cream
  • 4 packet Cream stabilizer
50 minutes
easy
1.
Grease a baking sheet (approx. 35 x 40 cm) and dust with flour. Finely grate half of the chocolate, coarsely chop the rest. Separate the eggs
2.
Mix the fat, sugar, 2 vanillin sugar and 1 pinch of salt until creamy. Stir in egg yolks one at a time. Mix the grated chocolate, ground nuts and baking powder and mix in briefly alternately with the rum. Beat the egg white in two portions with a pinch of salt each until stiff. Stir 1/4 of the egg whites into the dough, fold in the rest of the mixture in portions. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Let cool down
4.
Roast the hazelnut flakes without fat and let them cool down. Spread 1 glass of cranberries on the nut base. Whip the cream in 2 portions until stiff, pour in the cream setting agent and 2 vanillin sugar. Spread on the cranberries. Cut the cake into pieces. Sprinkle with chopped chocolate and nut flakes. Just before serving, decorate with the rest of the cranberries
1 piece approx:
  • 390 kcal
  • 1630 kJ
  • 6 g protein
  • 28 g fat
  • 26 g carbohydrates

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