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🍰 Pastel de chocolate con almendras caramelizadas

587 kcal · 30 min · 4 raciones

Pastel de chocolate con almendras caramelizadas Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 170 degrees top and bottom heat.
  2. 2. Place a cake ring with 25 centimeters diameter on a springform base lined with non-stick baking paper.
  3. 3. Whisk the eggs, 200 grams sugar, a pinch of salt and vanilla extract until creamy in five to six minutes.
  4. 4. Peel the carrots and grate them finely.
  5. 5. Grind 70 grams almonds and 150 grams coating chocolate (chocolate for coating) finely.
  6. 6. Melt the butter.
  7. 7. Stir the grated carrots, the ground almonds and the coating chocolate into the melted butter.
  8. 8. Add the baking flour, the cocoa and the butter mixture.
  9. 9. Mix everything briefly on medium speed of the mixer.
  10. 10. Pour the batter into the prepared mold and smooth it out.
  11. 11. Bake the cake in the preheated oven for about 60 minutes.
  12. 12. Take the cake out of the oven and let it cool completely.
  13. 13. Put 200 grams almonds, 120 grams sugar, a pinch of salt, cinnamon, star anise and water in a coated pan.
  14. 14. Bring the mixture to a boil while stirring.
  15. 15. Continue cooking the mixture until the water has completely evaporated.
  16. 16. Continue heating the almonds until the sugar caramelizes and shines.
  17. 17. Put the hot almonds on baking paper and let them cool.
  18. 18. Bring the cream and the coconut oil to a boil.
  19. 19. Stir in 100 grams dark coating chocolate until it is melted.
  20. 20. Release the cake from the mold and place it on a cake plate.
  21. 21. Put the chocolate glaze on the surface and smooth it out.
  22. 22. Chop the cooled caramelized almonds small.
  23. 23. Decorate the cake with the chopped almonds.

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