Summary

Ingredients

• 250 g butter or mararine, soft
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 150 grams sugar
• 1 tablespoon sugar
• 5 medium egg (s)
• 300 grams flour
• 2 tablespoon baking powder
• 200 g almond (s), round
• 300 ml condensed milk
• 2 tablespoon coffee powder (espresso), instant, alternatively cocoa powder
• 100 g couverture (dark chocolate)
• 70 g couverture, white
• 250 g whipped cream
• 1 pack cream stabilizer
• Chocolate decor (mocha beans) to decorate
• Fat for the shape
• Flour for the mold
• Cocoa powder for decoration

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Instructions

1. Put butter or margarine in a bowl and stir together with vanilla sugar, salt and 150 g sugar until creamy. Stir in eggs one at a time. Mix flour with baking powder and stir into the egg mixture together with the almonds.
2. Halve the dough. Mix 150 ml of condensed milk with espresso powder and stir into half of the batter. Stir 150 ml of condensed milk into the other half of the dough. Grease the springform pan (26 cm Ø) and dust with flour. First pour in the light, then the dark dough. Marble with a fork.
3. Bake in a preheated oven at 175 ° C top / bottom heat (convection: 150 ° C) for about 1 hour. Let cool on a rack. Turn out of the mold and let cool down.
4. Chop light and dark couverture separately and melt each over a hot water bath. Spread about half of the dark couverture thinly on baking paper. Spread the light couverture in strips. Draw the sample into the couverture and chill.
5. Melt the rest of the couverture again. Brush the edge of the cake with it. Put in a cool place. Whip the cream with 1 tablespoon sugar and cream stiffener until stiff. Spread on the cake.
6. Take the couverture out of the refrigerator and break it into pieces. Decorate the cake with the mocha beans, the couverture pieces and cocoa powder.