Choco bomb cake
here's a chocolate bomb ... the idea and basics are from a Norwegian cake recipe by storiartiste, so I added a little "trick"
- froth the egg yolks and sugar, add the ground almonds and egg whites. Put baking paper (on the bottom) in the cake mold, and coat the hoop with a little margarine, pour the mixture and bake at 170 degrees for 35-40 minutes
- Tear the chocolate into a bowl and melt it slightly, then add a little margarine. When it melts, add the mixed whipped cream and cook over a low heat until well combined (stir with a whisk all the time).
- when the cream is done pour it over the biscuit (it doesn’t have to be completely chilled, but it shouldn’t be hot), cool a bit to room temp, sprinkle with coarsely chopped almonds or hazelnuts, and put in the fridge for a couple of hours.
- For the Ganache: Tear the white chocolate into pieces and pour over the hot whipping cream, then stir until combined. Cool to room temperature, then pour over the cake. Leave to cool overnight in the refrigerator
Decorate as desired.