Cointreau chocolate cake

For 18 pieces
  • 800 g dark chocolate couverture
  • 850 g whipped cream
  • 9 EL Cointreau (orange liqueur)
  • 150 g soft Butter or margarine
  • 150 g Sugar
  • 1 packet Vanillin -Sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 200 g ground almonds
  • 100 g flour
  • 1 heaped tsp baking powder
  • 1 cubes (25 g) coconut fat
  • 2 TL Cocoa powder
  • fat and flour
90 minutes
For the cream, chop 600 g couverture. Heat 750 g of cream in a saucepan, remove from the stove. Pour the couverture into the hot cream and melt it while stirring. Stir in 6 tablespoons of liqueur. Divide the mixture into two clean, dry mixing bowls, allow to cool and refrigerate for 2-3 hours. 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, flour and baking powder. Stir into the fat egg mixture. Grease a square springform pan (24 x 24 cm) and dust with flour. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 15-25 minutes (chopstick test). Let the base cool down on a wire rack. Chop 100 g couverture and melt in a warm water bath. Spread the couverture as a thin layer on a marble board, chill. As soon as the couverture is firm, peel off the chocolate rolls with a spatula and chill. Loosen the bottom from the mold. Wash the edge, dry it and put it back around the bottom. Drizzle the bottom with 3 tablespoons of liqueur. Beat the chocolate cream one after the other with the whisk of the hand mixer until creamy. Put the cream on the bottom and smooth it out. Approx. Chill for 2 hours. Chop 100 g couverture for the topping. Melt together with 100 g cream and coconut oil over low heat. Let the pouring cool down for 10-15 minutes. Remove the cake from the ring and place on a grid. Cover the cake with the icing. Chill for 1 hour. Cut the cake into pieces and decorate with chocolate rolls. Dust with cocoa
4 1/2 hours waiting time
1 piece approx.:
  • 610 kcal
  • 2560 kJ
  • 8 g ​​protein
  • 46 g fat
  • 39 g carbohydrates


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