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BROOKER57
Jennekes toblerone pie
Chocolate cake from Toblerone, butter, sugar, egg, cocoa powder and whipped cream.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Line the spring form with baking paper.
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Melt the Toblerone au bain-marie. Beat the butter with the sugar for 5 minutes to an airy mass. Add the eggs 1 for 1.
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Spatula the flour, cocoa and melted Toblerone in succession through the mixture.
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Pour the batter into the cake pan and bake for about 35 minutes in the middle of the oven.
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Check with a skewer that the dough is cooked: if the skewer comes out clean and dry, the cake is cooked.
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Allow the cake to cool for about 15 minutes, remove from the mold and let it cool down on a rack.
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Meanwhile, melt the Toblerone au bain-marie for the ganache and add the whipped cream. Stir well.
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Allow the ganache to cool for 15 minutes and gently pour over the cake.
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Cut the rest of the Toblerone into pieces and sprinkle over the ganache.
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Allow to cool and put the cake in the refrigerator for about 2 hours. Allow to reach room temperature before use.
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Nutrition
370Calories
Sodium5% DV115mg
Fat31% DV20g
Protein10% DV5g
Carbs14% DV42g
Fiber4% DV1g
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