AuthorClaudiaCategoryCakes, Gluten FreeDifficultyBeginner
Preheat the oven to 160°C. Grease a 24 cm diameter round cake tin with butter and line the base with parchment paper
Place the almonds in a food processor and grind until they become finely ground and set aside.
Grate the dark chocolate with the food processor or with a chef’s knife and set aside with the almond flour.
Beat the eggs whites with half part of the sugar until they begin to form soft peaks.
In a separate bowl, cream the butter and 100g of sugar together until white and fluffy and then add the egg yolks one a time, scraping down the bowl after each addition.
Add in the almond flour and the chocolate crumbs and mix together with a wooden spoon by hand.
Next, add the egg whites to the mixture and fold them a little at a time until everything is well combined
Pour the mixture into the prepared tin and bake for 50 minutes
Remove from the oven and allow to cool completely on a wire rack.
Dust with icing sugar and serve
Ingredients
Directions
Preheat the oven to 160°C. Grease a 24 cm diameter round cake tin with butter and line the base with parchment paper
Place the almonds in a food processor and grind until they become finely ground and set aside.
Grate the dark chocolate with the food processor or with a chef’s knife and set aside with the almond flour.
Beat the eggs whites with half part of the sugar until they begin to form soft peaks.
In a separate bowl, cream the butter and 100g of sugar together until white and fluffy and then add the egg yolks one a time, scraping down the bowl after each addition.
Add in the almond flour and the chocolate crumbs and mix together with a wooden spoon by hand.
Next, add the egg whites to the mixture and fold them a little at a time until everything is well combined
Pour the mixture into the prepared tin and bake for 50 minutes
Remove from the oven and allow to cool completely on a wire rack.
Dust with icing sugar and serve