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Moist and Light chocolate cake
Without butter, reduced in sugar and possible without gluten
For a cake
Preparation time: 10 min, Cooking time: 25 min
[ingredients title=”Ingredients”]
- 200 g of good dark chocolate with 70% cocoa
- 240 g of very thick cream
- 4 eggs
- 40 g of almond powder
- 40 g of sugar
- 20 g flour (gluten-free for intolerant)
[/ingredients]
PREPARATION
- Melt the chocolate in a bain-marie.
- Stir in the cream with chocolate.
- Add the sugar, the egg yolks, then the almond powder and the flour.
- Finish with whites beaten in very firm snow.
- Pour the batter into a pan and bake at 180 ° C for 25 minutes, no more.
- The chocolate cake is then barely cooked.
- Let it cool in the mold.
- Unmold gently.
Moist and Light chocolate cake
Without butter, reduced in sugar and possible without gluten For a cake Preparation time: 10 min, Cooking time: 25 min
Ingrédients
- 200 g of good dark chocolate with 70% cocoa
- 240 g of very thick cream
- 4 eggs
- 40 g of almond powder
- 40 g of sugar
- 20 g flour gluten-free for intolerant
Instructions
-
Melt the chocolate in a bain-marie.
-
Stir in the cream with chocolate.
-
Add the sugar, the egg yolks, then the almond powder and the flour.
-
Finish with whites beaten in very firm snow.
-
Pour the batter into a pan and bake at 180 ° C for 25 minutes, no more.
-
The chocolate cake is then barely cooked.
-
Let it cool in the mold.
-
Unmold gently.