Chocolate – Baileys – Almond Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g butter
- 150 grams sugar
- 1 point vanilla sugar
- 5 egg (s)
- 200 g chocolate, whole milk
- 1 cup Baileys Irish Cream
- 200 g flour
- 100 g cornstarch
- 1 tablespoon cocoa powder
- 1 point baking powder
- 100 g almond (s), chopped
- Cake icing, chocolate
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar and vanilla sugar until frothy. Stir in eggs one at a time. Melt the chocolate and add with the Baileys. Sieve the flour, cornstarch, cocoa and baking powder and stir into the dough with the chopped almonds. Pour the mixture into a greased wreath or Gugelhupf tin and bake at 180 ° (top - bottom heat) for approx. 60 - 70 minutes in the preheated oven (test with chopsticks!).
- After baking, take the cake out of the oven and let it cool down a little in the tin, then turn it out onto a wire rack. When it is completely cold, brush with chocolate glaze or dust with powdered sugar.
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