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~KAREN~
Chocolate cake with macaroons
This chocolate cake with macaroons makes bitter sweet! Can we still have a slice?
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Ingredients
Directions
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Preheat the oven to 180 ° C. Grease the inside of a 24 cm spring mold with butter.
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Line the bottom with baking paper.
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Break the chocolate into pieces.
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Crumble the macaroons.
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Melt the chocolate au bain marie.
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Stir in the butter that should be at room temperature with the sugar to an airy mixture.
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Stir the eggs through the mixture one by one with a whisk or mixer.
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Add the cookie crumbs and little by little the melted chocolate.
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Pour this mass into the spring form and fry the cake for about 40-50 minutes.
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After 40 minutes, put a wooden satay in the cake to check if it is cooked. If the pen comes out clean, the cake is done.
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Cut the chocolate cake away from the wall of the mold and let it rest for 15 minutes.
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Then remove the shape and sprinkle the cake with cocoa powder or icing sugar.
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Serve any whipped mascarpone or whipped cream.
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Nutrition
430Calories
Sodium0% DV0g
Fat40% DV26g
Protein14% DV7g
Carbs14% DV42g
Fiber0% DV0g
Loved it