Who is not crazy for choco in all different variety...I know ...it's ME!
I love chocolade since I was a kid. My favored is the one with either nuts or caramel popcorn in it...
Well, this time I made a very easy, fast and no complicate version...
Let's start:
Ingredients:
Butter and Almonds for the baking tin
For the baking tin:
200 g dark chocolate
200 g soft butter (no salt)
150 g powdered sugar
8 eggs + 100 g sugar
150 g flour
50 g ground almonds
Powered sugar to sprinkle
Part 1:
crease a springform baking tin (26 cm)with unsalted butter and spread it with shredded almonds or any kind of nuts you like...
Place the baking tin in the frigde...
In a bowl place your chocolade and let it melt in a hot waterbath and let it cool afterward.
Part 2:
Whisk the butter frothy and add powdered sugar. Separate eggs and add them one by one to your buttercreme. Then add the cool melted chocolate to your buttercream.
Heat up your oven to 355F/180C
Part 3:
Whisk your eggwhite until stiff and add slowly the sugar. Fold in your eggwhite carefully under your chococream. Add flour and grounded almonds and fold it in.
Part 4:
Pour the dough in your bakin tin smooth the top and bake it for 1 hour.
After 1 hour let the cake sit for 15 mins. in the baking tin. Be carefully with removing the baking ring and sprinkle the cake with icing sugar.
Mmmmmmhhhhh...the top is soooo soft and the inside is fluffy....
Delicious to the TASTE!
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