{"id":23327,"date":"2018-09-13T00:01:56","date_gmt":"2018-09-13T04:01:56","guid":{"rendered":"https:\/\/www.mixtemagazine.ca\/?p=23327"},"modified":"2021-04-20T16:53:20","modified_gmt":"2021-04-20T20:53:20","slug":"the-ett-hem-chocololate-cake","status":"publish","type":"post","link":"https:\/\/www.mixtemagazine.ca\/en\/epicurean\/the-ett-hem-chocololate-cake\/","title":{"rendered":"The ETT HEM chocololate cake"},"content":{"rendered":"

Ingredients <\/strong>
\n500 g sugar
\n4 eggs
\n500 g browned butter
\n150 g dark chocolate
\n45 g (1 dl) cocoa powder
\n350 g almond flour
\n1 table spoon sea salt
\n100 ml (1 dl) water
\n <\/p>\n

Preparation<\/strong>
\nIn a bowl, whisk eggs and sugar for a soft texture.
\nIn a saucepan, brown the butter and add the dark chocolate and the cocoa powder while stirring.
\nAdd the chocolate mixture to the eggs and sugar while whisking.
\nAdd the almond flour, water and salt.
\nPour into pan and bake at 190 degrees Celsius (375 degrees Fahrenheit).<\/p>\n

Photo : Louise Cornelissen<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":23620,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[497,1039],"tags":[1146,1117],"position":[],"article-model":[1180,1164],"class_list":["post-23327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epicurean","category-m33-en","tag-no-images-old","tag-old-website","article-model-epicurean-en-old-nogal","article-model-epicurien-old-nogal"],"yoast_head":"\nThe ETT HEM chocololate cake - Mixte Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mixtemagazine.ca\/en\/epicurean\/the-ett-hem-chocololate-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The ETT HEM chocololate cake - Mixte Magazine\" \/>\n<meta property=\"og:description\" content=\"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. 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