Ingredients for approx. 12 pieces:
For the pastry:
200 g dark chocolate coating
75 g butter
100 g walnuts
2 eggs (size M)
100 g sugar
50 ml milk
2 tbsp rum
1 pinch of salt
100 g flour
1 tsp baking powder
For the cream:
6 sheets white gelatine
250 g yoghurt
500 g mascarpone
1 jar (370 g) fig jam
1 tsp grated zest of 1 organic orange
1 tbsp chopped pistachios
Fresh figs to garnish
Preparation:
1. Cut the chocolate coating into pieces and place in a bowl. Add the butter in pieces. Melt over a hot water bath, stirring from time to time.
2. Finely grind the walnuts in an electric chopper. Separate the eggs. Beat the egg whites until stiff, adding 50 g sugar. Beat the egg yolks with the remaining sugar, milk, rum and salt. Stir in the chocolate coating and walnuts. Mix flour with the baking powder, sieve over the flour and stir in. Finally, fold in the beaten egg fold in.
3. Line a baking tray with baking paper. Place a baking frame (approx. 24x24 cm) on it. Pour the batter onto it and spread it smoothly. Bake in a preheated oven at 170 degrees (gas: level 2-3, fan oven: 150 degrees) for about 30 minutes. Cool down.
4. Soak the gelatine in cold water for 5 minutes. Mix well the yoghurt with the mascarpone. Place the gelatine, dripping wet, in a small saucepan, add 2 tbsp of the mascarpone cream and stir. Heat everything while stirring until the gelatine is dissolved. Then stir quickly into the mascarpone cream. Add the fig jam and orange zest and stir in.
5. Spread the cream on the chocolate cake and sprinkle with chopped pistachios. Sprinkle on top. Place in the fridge for 2-3 hours. Carefully remove the baking tray and cut the cake into slices. Garnish with fresh figs.
Preparation time approx. 1 hour + refrigeration time.
Nutritional values per slice approx.:
calories: 521
joules: 2173
Protein: 8,4 g
Fat: 33,8 g
Carbohydrates: 45 g
(FoodCentrale by ddp images)
