1 cup of sugar
250 g of whole unsalted ground almonds
1 C. baking powder
1 cup (200g) unsalted butter
200 g chocolate pastilles, dark or bittersweet
1/4 cup of infusion (Tea, Roïboos or coffee)
1- Preheat the oven to 350 ̊˚F / 175 ˚C.
2- Beat the eggs and sugar with an electric mixer for 5 minutes or until the mixture is whitened and creamy. Add almonds and baking powder.
3- Melt the chocolate and the butter in a bain-marie, over low heat. Add the infusion and incorporate into the previous mixture.
4- Pour the mixture into a 12-inch diameter removable-bottom pan lined with parchment paper. Cook for 30 minutes.
Sprinkle with icing sugar or cocoa powder when the cake is cool and enjoy!
Good to know
The lecithin is an essential substance for the transmission of thoughts. It is proven to improve memory tests. It occurs naturally in egg yolks and is incorporated in most chocolates.