The ETT HEM chocololate cake

Beige Design

Ingredients
500 g sugar
4 eggs
500 g browned butter
150 g dark chocolate
45 g (1 dl) cocoa powder
350 g almond flour
1 table spoon sea salt
100 ml (1 dl) water
 

Preparation
In a bowl, whisk eggs and sugar for a soft texture.
In a saucepan, brown the butter and add the dark chocolate and the cocoa powder while stirring.
Add the chocolate mixture to the eggs and sugar while whisking.
Add the almond flour, water and salt.
Pour into pan and bake at 190 degrees Celsius (375 degrees Fahrenheit).

Photo : Louise Cornelissen

Share this article
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on whatsapp
CV Concept
Adornetto
CV Concept

You will also like

Mylene & Carl – Renowned Sommeliers
Mylene & Carl - Renowned Sommeliers
Ready-to-serve meals from your favorite restaurant
Ready-to-serve meals from your favorite restaurant
Hennessy, world reference for the quality of cognacs
Hennessy, world reference for the quality of cognacs
Inniskillin, one of the oldest vineyards in Canada
Inniskillin, one of the oldest vineyards in Canada
Beige Design