This flourless creamy chocolate cake will be ready in a moment.
It is a dessert suitable for coeliacs, gluten-free, but not because it is adapted to other cereals but because it does not contain any flour. As a result, the resulting cake is dense, creamy and smooth in texture, with a great chocolate flavour.
- 100 g chopped almonds
- 90gr of sugar
- 250 gr of dark chocolate
- 90g of cannabutter
- 4 eggs
Break up the chocolate and melt it in a saucepan in a bain-marie, add the butter softened at room temperature to the melted chocolate and mix it until it is smooth and homogeneous.
Let it cool down and then add an egg yolk while stirring quickly, and always in the same direction, with the help of a kitchen blender. Beat the egg whites with the remaining sugar until they are almost snowy and add them to the chopped almonds.
You will need to mix the ingredients very gently to prevent the egg whites from disintegrating. Add the chocolate cream at the end and mix very gently.
Put the mixture in a 20cm baking pan (buttered or lined with baking paper)
Bake at 180 degrees for 40 minutes.
Ready to be served!