A dark chocolate and almond cake to be served with an unexpected sauce … made with Edelpilz, a spicy blue cheese
Warm tart with a soft heart? Chocolate version with almonds and rum, accompanied by an innovative sauce with a slightly spicy taste … with blue cheese. No joke, theEdelpilz, historical Bergader blue cheese made in the 20s by the founder Basil Weixler is pleasantly spicy and goes perfectly with chocolate and almonds.
Ingredients for 6 cupcakes
100 g toasted almonds
90 g sugar
80 g butter
70 g chocolate
30 g dry biscuits
4 eggs
20 g fresh ginger (or ½ teaspoon powder)
2 spoons of rum
1 grated orange zest
100 g cream
50 g Edelpilz
6 disposable aluminum molds
Method
Work the butter with the sugar until you get a frothy mixture, add the egg yolks, the rum, the ginger, the finely chopped almonds, the melted chocolate in a bain-marie, the orange zest and the chopped biscuits; mix the ingredients and gently incorporate the beaten egg whites. Pour the mixture into the greased aluminum molds and bake in a bain-marie oven at 120 ° for 15-20 minutes.
For the sauce, heat the cream with Edelpilz, melt it completely and pour a spoon over the patties. You can add diced pears to the sauce.
Turn the cakes over the individual plates and serve them warm, accompanying them as you like with Edelpilz sauce.
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