Viking’s dessert
Ingredients
- Dough
- 120 g sugar
- 0.25 tsp bourbon vanilla powder
- 2 pinches salt
- 0.25 tsp cinnamon
- 125 g dark chocolate, in pieces
- 2 fresh eggs
- 120 g butter, cut into pieces, soft
- 70 g white flour
- 70 g ground almonds
- To assemble
- 1.5 tbsp water
- 2 tbsp raspberry jam
- 4 biscuits (e.g. Digestive)
- To decorate
- 300 g dark chocolate, finely chopped
- 150 g light marzipan
Total time: 1hr 10m
Preparation Time: 60m
Servings
For
8 people
Nutritional Information
Contains 701 Kcal, 8g Protein, 71g Carbohydrates, 41g Fat
Ingredients
- Dough
- 120 g sugar
- 0.25 tsp bourbon vanilla powder
- 2 pinches salt
- 0.25 tsp cinnamon
- 125 g dark chocolate, in pieces
- 2 fresh eggs
- 120 g butter, cut into pieces, soft
- 70 g white flour
- 70 g ground almonds
- To assemble
- 1.5 tbsp water
- 2 tbsp raspberry jam
- 4 biscuits (e.g. Digestive)
- To decorate
- 300 g dark chocolate, finely chopped
- 150 g light marzipan
Instructions
-
Dough
Combine the sugar, vanilla, cinnamon, salt and eggs in a bowl and continue stirring until the mixture becomes lighter in colour. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter while stirring, add to the mixture. Fold in the flour and almonds, spread on a baking tray lined with baking paper in a rectangle measuring approx. 20 x 30 cm. -
Bake
Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool. -
To assemble
Cut the biscuits into pieces, add water and mix to create a compact, mouldable mass. Line a cup with plastic film, press in the mixture and shape into oval hats. Spread 1/2 tbsp. jam onto each biscuit and place the hats on them. -
To decorate
Shape half the marzipan into 8 horns, set aside. Roll out the remaining marzipan between two pieces of baking paper to a thickness of approx. 4 mm. Cut out rounds with nozzles, cut out bands. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Coat the hats with chocolate on baking paper, allow to cool for approx. 2 mins. Add the marzipan decoration.
