Moist and Light chocolate cake

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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.

Imprimer

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

1. Melt the chocolate in a bain-marie.
2. Stir in the cream with chocolate.
3. Add the sugar, the egg yolks, then the almond powder and the flour.
4. Finish with whites beaten in very firm snow.
5. Pour the batter into a pan and bake at 180 ° C for 25 minutes, no more.
6. The chocolate cake is then barely cooked.
7. Let it cool in the mold.
8. Unmold gently.