Birthday Chocolate Peach Cake The filling part with Kuzu is optional. I used only a third of it for the cake, and poured the leftover in little glas cups to serve as a pudding. To peel peaches dip them for 30 seconds in boiling water, immediately place in ice water. Rub skins off by hand.
Ingredients:Cake120 g Dark Chocolate
8 Chocolate covered Espressobeans (optional)
150 g Hazelnuts
65 g Butter
35 g Coconut Oil ( or 100 g Butter)
100 g Rapadura
4 Eggs
100 g light Spelt flour
3 Tbs Cacao Powder
2 Tsp glutenfree Baking Powder
1 Pinch Himalayan Salt
Filling4-6 Peaches, skin removed
800 g Whipping Cream
1 Tsp Vanilla
2 Tsp Locust Bean Gum Powder (optional)
Method:Preheat oven to 175 °C
Chop chocolate and espresso beans for 10 sec/speed 10. Transfer into a bowl and set aside.
Chop hazelnuts 15 sec/speed 10 and add to chocolate
Insert butterfly. Place butter, coconut oil and sugar into the mixing bowl and mix 40 sec/speed 3
Add eggs and mix 2 min/speed 3
Remove butterfly. Add flour, baking powder, chocolate and nuts and mix 30-40sec/speed 4
Pour dough into a greased springform pan (26cm) and bake for 30 min.
Remove from the springform pan and transfer to a cooling rack and cool completely.
Clean mixing bowl, rinse with cold water and dry
Cut 1/2-inch slice off the top of the cake and set aside
Place the cake with a ring mold on a serving plate, arrange peaches on it and glaze fruit glaze (opt.)
Insert butterfly and whip cream for 2-3 min/ speed 3,5
Add after a couple of seconds vanilla and locust bean gum powder ( if using).
Spread the cream onto the peach layer and crumble the remaining cake layer using your fingers over the top of the cake.
Chill the cake for 2 hours Remove ring mold and use a large, sharp knife to cut the cake. The cake can be covered and refrigerated up to 2 days.
Variation: Spread a thin layer of apricot jam over the bottom
http://tebasileskitchen.blogspot.com/2010/07/birthday-chocolate-peach-cake.html
