User Manual

Cakes and small baked items, desserts and sweet dishes: 153
Spiced espresso and chocolate tart [Index: ] [Index: ]
MCRC00901998_BO_Gewuerz-Esprsso-Tarte_m_Sahne-016_F39MCRC00915522_SE_Gewuerz-Esprsso-Tarte_m_Sahne-011MCRC00924082_NF_Gewuerz-Esprsso-Tarte_m_Sahne-013Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For 12 servings
Springform cake tin, diameter 26 cm
MIXTURE:
200 g dark chocolate
125 g butter
1 tbsp milk
75 ml espresso
40 g cocoa
1 pinch salt
1 heaped tsp ground spices, such as cardamom,
cinnamon, cloves, allspice
2 sachets vanilla sugar
5 eggs
150 g fine sugar
100 g ground almonds
TOPPING:
400 ml cream
2 tbsp sugar
Ground spices, such as cardamom, cinnamon,
cloves, allspice for sprinkling on top
IN ADDITION:
Greaseproof paper
Per serving
406 kcal, 23 g carbs, 32 g fat, 8 g protein, 1,9 BU
PREPARATION
1. Cut the dark chocolate into small pieces and place in a heat-resistant bowl. Add the butter and
milk and melt in the water bath. Pour in the espresso and stir well.
2. Finely sieve the cocoa. Add the ground seasonings and vanilla sugar.
3. Preheat the oven.
4. Stir together the eggs and sugar until light and fluffy. Carefully stir in the chocolate mixture. Fold
the almonds into the cocoa mixture.
5. Line the base of the springform cake tin with greaseproof paper. Pour in the mixture and bake as
indicated. Let the tart cool down in the tin a little, then remove and leave to cool down completely.
6. Whip the cream until stiff and then spread over the tart. Mix the sugar and ground seasonings and
scatter over the cream.
Setting procedure:
Top/bottom heating
210 °C
Preheat
Added steam, high
Baking time:
approx. 25 minutes
Tip:
You can also melt the chocolate in the
microwave.
!
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