Notes
Butter cookies can be decorated with melted chocolate and grated coconut.
| 250 gr. dark chocolate | |
| 5 egg yolks | |
| 5 white eggs | |
| 250 gr. brown sugar | |
| 250 gr. unsalted butter | |
| 200 gr. almonds slightly roasted | |
| 200 gr self rising flour | |
| 1 κ.γ baking powder | |
| 1 κ.γ. mahleb | |
| 1 vanillin | |
| Zest from 1 orange | |
| 100 gr. dark chocolate for glaze | |
| Grated coconut for sprinkling |
| 1. | Grate almonds using a multi-cutter. |
| 2. | Preheat the oven to 170o Celsius. |
| 3. | In a medium bowl, whisk flour, baking powder, mahleb and grated almonds. |
| 4. | Melt chocolate with butter in a bain marie and set aside. |
| 5. | Beat, with a hand hold or a stand mixer, sugar and egg yolks until smooth and creamy. |
| 6. | Add in orange zest. |
| 7. | Beat white eggs to a meringue and add in vanillin. |
| 8. | Add sugar mixture in the melted chocolate. |
| 9. | Then add meringue and combine softly. Finally, add flour. Whisk gently just until incorporated. Don’t over mix because the batter will lose volume. |
| 10. | Pour cake batter into a prepared bundt cake pan of 25 cm. |
| 11. | Bake cake for 40 minutes. |
| 12. | Allow cake to cool in bundt cake pan for at least 10 minutes. Then invert cake onto a wire rack to continue cooling completely. |
| 13. | Melt chocolate for frosting in a bain marie and cover the cake. |
| 14. | Sprinkle with grated coconut if you like. |
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