Florentine chocolate

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
5 2
You deserve this: the most chocolaty of all chocolate doughs and its crunchy almond brittle crust!
COOK TIME
105 mins
TOTAL TIME
135 mins

Ingredients

Servings: 12
  • 250 g + something soft butter
  • 50 g Butter
  • 80 g Dark chocolate coating
  • 80 g Baking cocoa
  • 200 g Sugar
  • 50 g Sugar
  • 100 g demerara sugar
  • 4 Eggs (Gr. M)
  • 120 g Flour
  • 3 TABLESPOONS liquid honey
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Milk
  • 100 g flaked almonds
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box mould (approx. 11 x 25 cm; 1 3⁄4 l content). Place a strip of baking paper (approx. 20 x 40 cm) in the baking tin so that the narrow sides remain free. Finely chop the couverture and boil 180 ml water in a small pot. Stir in cocoa with a whisk and remove from the heat.

  2. 2

    For the chocolate dough, mix 250 g soft butter, 200 g white sugar and brown sugar with the whisks of the mixer for about 5 minutes until creamy. First stir eggs one after the other, then warm cocoa mass into the butter-sugar-cream. Stir in flour briefly. Fold in the chocolate coating. Pour into the mould and bake in a hot oven for approx. 55 minutes.

  3. 3

    For the almond icing, meanwhile boil up 50 g butter, 50 g sugar, 2 tablespoons honey and 1 pinch of salt while stirring. Stir in milk. Reduce to a thick mass. Stir in almonds. Take the cake out of the oven and drizzle 1 tablespoon honey over it. Spread almond icing on top. Bake for 10-15 minutes at the same temperature.

  4. 4

    Take the cake out of the oven. First cool in the mould for approx. 30 minutes, then carefully lift out and let it cool down.

Nutrition Facts

KCAL
370 kcal
CARBS
34 g
FATS
20 g
PROTEINS
5 g