🍰 Venison Back Loaf Cake

Name: Venison Back Loaf Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g soft butter; 130 g sugar; 1 pinch salt; 5 eggs; 100 g grated dark chocolate; 2 packets chocolate pudding powder; 1 tsp baking powder; 100 g flour; 80 g ground almond kernels; butter (for the pan); 200 g cake glaze (2 bags); 100 g slivered almond kernels

685 kcal · 30 min · 4 servings

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Ingredients

100 g soft butter
130 g sugar
1 pinch salt
5 eggs
100 g grated dark chocolate
2 packets chocolate pudding powder
1 tsp baking powder
100 g flour
80 g ground almond kernels
butter (for the pan)
200 g cake glaze (2 bags)
100 g slivered almond kernels

Instructions

1. Melt the butter in a bowl.
2. Stir the sugar into the warm butter until the mixture is creamy and light.
3. Beat the eggs one by one into the butter mixture and stir well.
4. Grate the chocolate finely.
5. Mix the grated chocolate with the salt, pudding powder, baking powder, and flour in a separate bowl.
6. Gently fold the dry ingredient mixture into the butter mixture.
7. Stir the ground almonds into the batter until a smooth dough forms.
8. Preheat the oven to 180 degrees Celsius.
9. Brush the venison loaf pan with some butter.
10. Pour the batter into the prepared pan.
11. Bake the cake in the preheated oven for about 40 minutes.
12. Remove the pan from the oven.
13. Carefully turn the cake out onto a cake rack.
14. Lay the cake on its side and let it cool completely.
15. Trim the cracked top of the cake smoothly so that it stands stably.
16. Spread the cake glaze evenly over the cake according to the package instructions.
17. Insert almond sticks into the glaze to decorate the cake.

Nutrition per serving

kcal: 685
Protein: 11 g · Fett/Fat: 43 g · Carbs: 62 g