Wintercake – Snowcake

It must have been 6 or 7 years ago when one of my former work collegues surprised us at work around christmastime with her wintercake. we all sat in the team-meeting and savoured that dark-chocolate espresso cake.we all were so thrilled of that cake, when the soft chocolate batter melted in our mouths, which instantly reminded me of the movie “chocolat” with Juliette Binoche, that we wanted the recipe of her.asap.

so here it is. its the recipe for the wintercake.you can sprinkle it with icing sugar, which would be the original recipe and way to eat it.or you can use a smaller cake-tin, so the cake is higher and then you can make two layers out of it and fill it with some cream, just as i did last weekend.i quickly made some whipping cream with cardamom.

Processed with VSCO with a6 preset

ingredients:

  • 125 g butter, 200 g sugar, 6 egg yolk, 250 g high quality dark chocolate, 6 egg whites, 125 g grounded hazelnuts

beat butter until fluffy, add the sugar, then one egg yolk after the other. mix all that really well (recipe says 20 minutes). melt the chocolate with half a cup of espresso or coffee bain-marie and add to the batter when its a bit cooled off.then add and mix under the hazelnuts and at the end the beated egg whites.

spread butter on a middle-sized cake springform pan, fill in the batter and let the cake bake for about 30 minutes in a preheated middle hot/heated oven.the cake still needs to be moist in the center and should rest in the cold outside for about 3 days.

then you can sprinkle it with icing sugar or serve it however you like to.

an guadn…guten appetit…bon appetit

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