Summary

Ingredients

• 100 g chocolate, dark, chopped
• 100 g butter
• 3 egg (s), separated
• 100 g powdered suar
• 50 grams flour
• 2 teaspoons baking soda
• 2 teaspoons cocoa powder
• 100 g almond (s), unpeeled round
• 5 tablespoon milk
• 3 tablespoon amaretto
• 200 g couverture, dark, chopped, melted
• possibly almond sticks, roasted

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Instructions

1. Melt the chocolate with the butter over the water bath.
2. Mix the egg yolks with 50 g powdered sugar until frothy, then add the chocolate mixture. Mix the flour with baking powder, cocoa and almonds. First stir the flour mixture, then milk and liqueur into the egg foam mixture. Beat the egg whites until stiff, sprinkling in 50 g of powdered sugar. Fold the egg whites into the dough.
3. Pour the dough into a greased loaf pan or saddle of venison pan (1 liter capacity) and bake in a hot oven at 175 ° for 35 - 45 minutes.
4. Cover the cake with the couverture and sprinkle with roasted almond sticks as desired.