Macaroon chocolate with chocolate

Name: macaroon chocolate with chocolate
Cook time: 25 min
Total time: 185 min
Yield: 20
Cuisine: Dutch
Ingredients: 250 g macaroons; 175 ml amaretto; 200 g dark chocolate 72%; 250 g unsalted butter or margarine; 250 g white caster sugar; 5 medium sized egg; 250 g self raising flour; 2 el icing sugar to pollinate

Turban with macaroons, amaretto and dark chocolate.

Ingredients

Kitchen Stuff

1 turban shape (2.4 liters)
1 food processor
1 skewer

Directions

Preheat the oven to 175 ° C. Grease the turban shape and dust with flour.
Put the macaroons in a bowl and drizzle with the amaretto. Let stand for 10 minutes.
Meanwhile break the chocolate into pieces and put in the food processor. Add the macaroons with amaretto and reduce for 10 seconds.
Put the butter with the sugar in a bowl and beat with a mixer in 5 minutes to an airy mixture.
Add 1 to 1 eggs. Only add another egg if the previous one has been whipped through the batter.
Strain the flour over the batter and spatula lightly through it. Mix the macaroon mixture quickly but carefully.
Spoon the batter into the turban shape and cover it loosely with aluminum foil. Bake the turban in the middle of the oven in about 1 hour brown and done.
Remove the foil after 30 min. After 50 minutes, check for doneness with the skewer. If the skewer comes out clean, the cake is cooked.
Allow the turban to cool for 10 minutes in the mold. Place a plate or flat dish upside down on the turban and turn over so that the cake comes out of the mold.
Allow to cool completely in 1 hour and 30 minutes. Sprinkle before serving with the icing sugar.