Black and White Chocolate Balls

Ingredients

• 150 g butter
• 100 g sugar
• 1 packet vanilla sugar
• 1 tsp lemon zest
• 4 eggs
• 200 g Flour
• 0.5 packet Baking powder
• 100 g Ground Almonds
• butter (for the pan)
• 200 g white couverture chocolate
• 200 g dark couverture chocolate
• 1 untreated orange (zest)
• 3 tbsp rum
• 2 tbsp powdered sugar
• 2 tbsp cocoa powder

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Beat the butter until fluffy, then gradually add the sugar, vanilla sugar, lemon zest, eggs and milk while mixing. Mix the flour with the baking powder, sift over the batter and stir in. Fold in the almonds. Pour the dough into a greased springform pan (26 cm diameter), smooth the top and bake in the preheated oven for 25-30 minutes (test with a skewer).

2. 2.

   Remove the finished cake from the oven, let it cool briefly, release it from the pan and allow it to cool completely on a kitchen rack. Divide the dough in half and crumble into two bowls. Roughly chop both types of chocolate separately and melt each over a hot, non-boiling water bath. Remove from heat and let slightly cool.

3. 3.

   Mix the white couverture with the orange zest into one half of the crumbled dough and knead into a mass. Add the dark couverture with rum to the second half of the dough and knead similarly. Form small balls from both masses; roll the lighter balls in powdered sugar and the darker ones in cocoa powder. Arrange on a plate and serve.