I was in baking mood and because of that I made
another flat cake for the picnic.
You can find the recipe on the website of chefkoch.de.
I decided on this recipe, because the comments
sounded as excited as the one from the zucchini cake - and that one tastes
delicious. Plus this cake is done fast too.
Chocolate-Almond-Cake
0.55 Ibs butter
0.55 Ibs dark chocolate
6 eggs
7 oz sugar
0.55 Ibs ground almonds
3.5 oz flour
Coating:
7 oz couverture
black sesame
1.
Preheat oven at 356F.
2.
Melt butter and chocolate in a
pot.
3.
Scramble eggs for 4 minutes.
Then add sugar and stir.
4.
Let melted butter-chocolate
mixture cool down a little and add.
5.
Now put in grounded almonds and
flour.
6.
Cover baking sheet with baking
paper and spread dough on it.
7.
Bake dough in oven for approx.
15min. The cake won’t rise in the oven,
but stays juicy and tasty chocolatey.
8.
Afterwards pour the melted
couverture over the still warm cake und as desired sprinkle with black sesame.
0.55 Ibs butter
0.55 Ibs dark chocolate
6 eggs
7 oz sugar
0.55 Ibs ground almonds
3.5 oz flour
Coating:
7 oz couverture
black sesame
1.
Preheat oven at 356F.
2.
Melt butter and chocolate in a
pot.
3.
Scramble eggs for 4 minutes.
Then add sugar and stir.
4.
Let melted butter-chocolate
mixture cool down a little and add.
5.
Now put in grounded almonds and
flour.
6.
Cover baking sheet with baking
paper and spread dough on it.
7.
Bake dough in oven for approx.
15min. The cake won’t rise in the oven,
but stays juicy and tasty chocolatey.
8.
Afterwards pour the melted
couverture over the still warm cake und as desired sprinkle with black sesame.
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