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Yeah.. I know. It’s to hot to make a cake.. But this is a creamy Swiss Nuts Chocolate cake with a delicious almond bottom that is almost unbeatable. We had it for Easter :-), and now that I see it again.. I think I just might make one

100 g sweet almond
100 g butter
2 eggs
3 dl of sugarcane
1 2/3 dl wheat flour

Topping
200 g Swiss nut chocolate
7 tablespoon cream
1 tablespoon butter

Put the oven at 175 degrees. Mild almond fine in a mill. Melt the butter in a pot.
Beat eggs and sugar puffy for about 3-5 minutes.
Mix ground almonds, flour and finally the melted butter. Stir to a smooth smear.
Lubricate a round baking tin with a removable bottom, about 22 cm in diameter.
Pour the batter into the mold and bake in the middle of the oven for 25-30 minutes. The cake should be a light golden brown. Let it cool
Melt the chocolate over a water bath. Stir down the cream and finally the butter. Make sure everything is well mixed.
Wide the chocolate mix over the cake and place it in the refrigerator to cool.

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