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
Cake mixture
To bake
Utensils
One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased
How it's done
Chocolate
Place the chocolate, almond milk and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Cake mixture
Place the eggs and coconut palm sugar in a bowl, mix using the whisk on a mixer until the mixture becomes light and frothy. Stir in the chocolate and almonds. Transfer the cake mixture to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool. Dust the cake with cocoa powder.
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