Toblerone chocolate slices with almonds

180 g butter

150 g dark chocolate

(e.g. dark Toblerone with almonds), coarsely chopped

300 g cane sugar

1 sachet vanilla sugar

(approx. 8 g)

1 pinch of salt

4 eggs

125 g white flour

50 g flaked almonds

icing sugar

for dusting

Place the butter and chocolate in an ovenproof bowl, insert on a wire shelf into the cooking space and melt with steam at 60 °C for approximately 10 minutes. Remove, let it stand briefly, and stir until smooth.

(no pause)

Place the butter and chocolate in a thin-walled bowl and melt over a gently simmering water bath. Remove the bowl from the water bath, let it stand briefly, stir until smooth.

Preheat the cooking space with hot air humid to 170 °C. Add sugar, vanilla sugar, and salt to the melted chocolate, then mix using the whisk attachment of a hand mixer. Gradually add the eggs while mixing for approximately 5 minutes. Mix flour and almond slices, then fold into the egg mixture. Pour the batter into the prepared baking tray, place on the wire shelf in the preheated cooking space. Bake for approximately 30 minutes. Remove and let cool. Dust with icing sugar and cut into diamond-shaped squares.

(Pre-)heat cooking space to 170 °C with Hot air humid

Preheating completed. Insert cookware.

Hot air humid 170 °C for 30 Mins