Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
One bowl preparation
Enhances the natural taste of added ingredients
Pure indulgence with less cholesterol
Pure indulgence with less calories
25
easy
Ingredients for 12 portions, 10" Ø springform cake tin
For the base
6
Egg white(s)
140
g
Sugar
6
Egg yolk(s)
70
g
Chocolate,
grated
140
g
Almonds,
grated
For the chocolate butter cream
100
g
Butter
200
g
QimiQ Whip,
chilled
60
ml
Milk
50
g
Sugar
70
g
Dark chocolate (40-60 % cocoa),
melted
Method
1.
For the base, whisk the egg whites and sugar until stiff. Carefully fold in the egg yolks, almonds and chocolate.
2.
Pour into a greased cake tin and bake in the preheated oven at 180° C (conventional oven) for approx. 35 minutes. Allow to cool.
3.
For the cream, melt the butter and allow to cool down.
4.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (including bottom and sides of bowl). Gradually add the butter, while mixing constantly.
5.
Add the milk and sugar and continue to whip until the required volume has been achieved. Fold in the chocolate and mix well.
6.
Slice the base into 3 layers and sandwich together with the cream. Coat completely with the ceram and chill for at least 4 hours (preferably over night).
