180 g dark chocolate chopped
180 grams of butter into small pieces 4 eggs
140 g sugar 60 g chopped almonds 30 g flour
a pinch of salt Melt the
chocolate and butter in a nonstick saucepan over very low heat, leave to cool. Mash the yolks with the sugar and gradually add the chocolate cream, then the almonds, flour and salt. Stir well or beat with whips: the mixture should be smooth and fluffy.
Preheat the oven to 190 degrees. Beat the egg whites until they are firm. Combine the egg whites very gently at the base of chocolate. Pour into a mold (including silicone oil) and cook quickly in the oven for half an hour, forty minutes. Allow to rest before removing from mold. If desired, garnish with cocoa powder or icing sugar. Serve with a spoonful of cream.
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