Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Batter
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Chocolate
Place the chocolate in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth.
Batter
Using the whisk on a mixer, beat the eggs in a bowl until frothy. Add the chestnut jam and mix well. Mix in the melted chocolate and almonds, transfer the batter to the prepared tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
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