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Home » Recipes » Kenwood » Chocolate Macaroon Cake using a Kenwood

Chocolate Macaroon Cake using a Kenwood

Name: Chocolate Macaroon Cake using a Kenwood
Prep time: 22 min
Cook time: PTM
Total time: 50 min
Yield: 8 servings
Cuisine: ["French"]

CookEasy+, kCook, kCook Multi Smart

(5)

Preparation time

22 min

Total time

50 min

Servings

Calories / Serving

447 Cals

Difficulty

Easy

Indulge in the rich, velvety goodness of a Chocolate Macaroon Cake, a sweet confection that has roots in the French patisserie tradition. Made with a heavenly fusion of dark chocolate, eggs, and ground almonds, this cake is a celebration of decadence. Legend has it that the macaroon originated in Italy before making its way to France, where it was transformed into the delightful treat we know today. This cake captures the essence of that history, as each bite melts in your mouth, transporting you to a chocolate paradise. Perfect for special occasions or simply as a treat for yourself, this cake is sure to impress and satisfy any chocolate lover's cravings.

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Ingredients

200 g Dark chocolate
120 g Butter
3 Eggs
120 g Granulated sugar
120 g Powdered almond
50 g Chocolate chip
10 g Bitter cocoa

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Steps

Chocolate Base

Add 200 g of dark chocolate in the food processor bowl.
Mix manual: 5:00min / 50°C / Speed 2.
Cut in pieces, and add 120 g of butter in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 3.
Add 3 eggs, 120 g of granulated sugar in the food processor bowl.
Mix manual: 1:00min / 0°C / Speed 4.
Add 120 g of powdered almond in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 3.

Baking Process

Preheat the oven at 180°C.
Grease and flour a baking pan.
Transfer the content of the food processor bowl in a baking tray.
Sprinkle 50 g of chocolate chip on a preparation content.
Cook in the oven at 180°C during 25min.
Check if the cake is ready by inserting a toothpick into the center. If it comes out with slightly moist crumbs, the cake is done.

Final Touches

Let the cake cool completely before removing it from the pan.
Sprinkle 10 g of bitter cocoa on the preparation content.
Serve Immediately.