The ETT HEM chocololate cake

Condo sur le lac

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

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

Galerie Beauchamp
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