Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g butter
- 200 g suar
- 200 ml cream
- 4 egg (s)
- 200 g flour
- 100 g almond (s), round
- 3 teaspoons baking powder
- 200 g chocolate, dark, chopped
For the cast:
- 50 g butter
- 50 grams sugar
- 1 tablespoon honey
- Almond (s), pens
Print Recipe
Pin Recipe Instructions
- Bring the butter to the boil with 100 g sugar, deglaze with the cream and simmer gently for about 10 minutes, stirring occasionally.
- Meanwhile, grease a bundt pan and put in the fridge.
- Mix the flour, almonds and baking powder. Chop the chocolate finely or coarsely as desired and mix in as well.
- Preheat the oven to 180 ° C top / bottom heat.
- Beat the eggs with the rest of the sugar until creamy, stir in the butter.
- Then stir in the flour mixture with the caramel.
- Pour into the prepared form and bake in the preheated oven for about 50-60 minutes.
- Then leave to cool in the mold for at least 15 minutes. Then turn out onto a wire rack and let cool down.
- For the glaze, boil the butter with sugar and honey until the sugar has dissolved.
- Sprinkle the caramel icing over the cake and garnish with almond sticks.
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