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Viking’s dessert
1 h active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 701
  • Fat about 41g
  • Carbohydrates about 71g
  • Protein about 8g
This is needed
This is needed for 8 people
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
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And that's how it's done
And that's how it's done
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.