Ingredients :
200 g Dark chocolate, chopped
200 g Butter, diced
4 egg(s)
200 g Sugar
100 g Almonds, ground
1 pinch(s) Salt
For decoration:
200ml cream
2 tbsp Pistachios, chopped
Cocoa powder for dusting (optional)
Chocolate decoration (chocolate bunny and chocolate eggs)
preparation
1. Preheat the oven to 180 degrees top and bottom heat. Line a 20 cm diameter springform pan with baking paper.
2. Melt the chocolate and butter in a heatproof bowl over a hot water bath. Stirring occasionally. Then remove from the water bath and let cool slightly.
3. Separate the eggs, chill the egg whites and put the egg yolks in the bowl of the kMix food processor. Insert the K-hook and beat the egg yolks with 100 g sugar on a medium speed until light and creamy.
4. Turn down to level 1 and add the almonds, salt and the chocolate-butter mixture. Stir until everything is well mixed. Then set the bowl aside and remove the K-hook.
5. In another bowl, beat the egg whites until slightly foamy using the balloon whisk on level 3, then slowly add the remaining sugar and beat until stiff at the highest level for about 5 minutes. When you pull out the balloon whisk, soft peaks should remain in the egg whites. Now put the first bowl back into the machine.
6. Add about 1/3 of the egg whites to the dough in the bowl and stir in with the balloon whisk on level 3 until everything is well mixed. Then add the remaining egg whites in two parts and carefully fold them into the dough using the return function of the kMix. Do not stir for too long so that the volume is not lost.
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