Tuscan Almond Chocolate Tart - Miele DGC 6000 XL Cookbook

Ingredients
100 g grated dark chocolate
250 g unpeeled grated
almonds
5 medium eggs
250 g sugar
250 g soft butter
Butter for greasing
Baking paper
>> Tip:
The cake is best baked the day
before it is to be eaten.
98 Baking

Tuscan almond chocolate tart

Serves 12
1
Mix together the chocolate
and almonds. Separate the
eggs.
2
Mix the egg yolks, butter
and 200 g of the sugar until
creamy. Add the almonds and
chocolate.
3
Beat the egg whites until
stiff and drizzle in the
remaining 50 g of sugar. Stir the
fi rst third of the meringue into
the tart mixture and gently fold
in the rest.
4
Line the base of the cake
tin with baking paper and
grease the sides with butter.
Pour in the mixture, smooth the
surface and place on the rack to
bake (see below for settings).
Settings: Step 4
Function: Cake plus
Temperature: 150-160°C
Duration: 90 minutes
Shelf level: 1