Florentine chocolate cake

Florentine chocolate cake
Quantity Ingredient
80 g Deoiled cocoa
0,18 l Water
300 g Butter
250 g Sugar
100 g Brown cane sugar
4 Eggs
120 g Wheat Flour Type 405
100 g Chocolate glaze
100 g Fruit mix, candied
2 tbsp Cream
2 tbsp Honey
100 g Almond Leaves

Florentine chocolate cake remains very juicy for several days. Preheat oven to 180° C. Grease a 25 box mould. Cut a strip of baking paper and place it in the mould so that the short sides of the mould remain free. Let the baking paper hang over the edge so that you can lift the Florentine chocolate cake out of the mould later. Pour dark cocoa powder into a pot. Stir in water. Boil up briefly until the mixture becomes creamy. Take it off the stove. Cream 250 g soft butter, 200 g white sugar and cane sugar. Stir in the eggs bit by bit. Stir in warm cocoa cream. Stir in flour. Finely chop the dark chocolate coating and mix in. Stir 50 g fruit mix into the dough. Fill the dough into the box form. Bake for 55 minutes on the middle rack. Pour cream, honey, 50 g butter, 50 g sugar and almond leaves into a pot. Bring to the boil while stirring until the mixture thickens. Take it off the stove. Spread the almond mixture on the Florentine chocolate cake. Bake for another 15 minutes. Remove from the oven. Leave to cool for 30 minutes in the box mould. Lift the Florentine chocolate cake out of the mould and let it cool completely on a cake grid.

Servings: 15, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
415 kcal
44 g
6 g
26 g

(C)opyright by Marions Kochbuch