Mozart cake

Ingredients for Mozart cake

Instructions for Mozart cake

To prepare the Mozart cake recipe, please follow these instructions:

Melt the butter over low heat, add the chocolate and stir to itubrækket the chocolate is melted. Off and stir in instant coffee.

Notch nut kernels right fine and mix them with vanilla sugar and flour.

Beat the eggs thoroughly with sugar, and stir in first melblandingen, and then chocolate mixture in.

Fill the dough in a greased the flour or bread crumbs sprinkled springform or tart form, and on the back of the next-lower Groove in the oven in 40-45 minutes, at 175 degrees C.

Let the cake stand a little in shape before it flips out to cool on a rack, and stænkes with liqueur while it is still warm.

Let the soft nougat lying in the fridge for a few hours, so it's good cold.

Itubrækket white chocolate melt together with the oil over low heat, and remove the box the role of heat, as soon as the chocolate is melted.

Wide chocolate on the cake, and sprinkle grated or chopped nougat.