Summary

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

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Instructions

1. Bring the butter to the boil with 100 g sugar, deglaze with the cream and simmer gently for about 10 minutes, stirring occasionally.
2. Meanwhile, grease a bundt pan and put in the fridge.
3. Mix the flour, almonds and baking powder. Chop the chocolate finely or coarsely as desired and mix in as well.
4. Preheat the oven to 180 ° C top / bottom heat.
5. Beat the eggs with the rest of the sugar until creamy, stir in the butter.
6. Then stir in the flour mixture with the caramel.
7. Pour into the prepared form and bake in the preheated oven for about 50-60 minutes.
8. Then leave to cool in the mold for at least 15 minutes. Then turn out onto a wire rack and let cool down.
9. For the glaze, boil the butter with sugar and honey until the sugar has dissolved.
10. Sprinkle the caramel icing over the cake and garnish with almond sticks.