Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Line the base of the springform tin with baking paper, grease the sides with butter and close the tin.
Roughly chop the chocolate, melt the chocolate and butter in a pan over a low heat. Remove the pan from the heat, allow to cool slightly.
Place the eggs, water, sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the chocolate. Mix the almonds, rice flour and baking powder, add, mix in, transfer the cake mixture to the prepared tin.
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. The cake should still be a little gooey inside. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack. Using a round cutter (5 cm in diameter), cut out bodies for the mummies.
Melt the cake icing in a hot bain-marie. Cut off a corner of the piping bag, pipe stripes on the mummies' bodies. Place two sugar eyes on each of the iced mummies, leave to dry.
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