Ingredients for approx. 8 pieces:
For the sponge:
150 g dark chocolate coating
3 eggs (M)
1 pinch of salt
100 g sugar
75 g soft butter
2 packets vanilla sugar
grated zest of 1 organic orange
1 pinch of ground chilli (optional)
150 g ground almonds
2 tsp. baking powder
Also:
1-2 grated coconut
150 ml whipped cream
150 g mandarin jam
Preparation:
1. Cut the couverture into pieces and place in a bowl. Melt on a hot water bath, stirring occasionally. Leave to cool slightly.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff, adding half the sugar into the egg whites. Cream the butter. Add the remaining sugar, vanilla sugar, add the orange zest and chilli (to taste) and mix until white and creamy. Stir in the chocolate coating. Mix the almonds well with the baking powder and stir into the mixture. 2-3 tablespoons of beaten egg white to make the mixture smoother. Then fold in the remaining beaten egg whites with a dough scraper.
3. Line a square baking tin (20x20 cm; or a springform tin (18-20 cm
diameter) with baking paper. Pour in the batter. Bake in a preheated oven at
180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 25-30 minutes. Bake the cake. Leave to cool slightly, then carefully turn out of the tin. Leave to cool.
4. Toast the coconut flakes until they are fat-free. Whip the cream until stiff. Cut the cake base into pieces. Spread each piece with mandarin jam and top with a dollop of whipped cream on top. Sprinkle with coconut flakes.
Preparation time approx. 60 minutes + chilling time
Nutritional values per piece approx.:
Calories: 524
Joule: 2197
Protein: 8,5 g
Fat: 38,2 g
Carbohydrates: 37 g
(FoodCentrale by ddp images)
