INGREDIENTS
250g dark chocolate
6 eggs, separated
100g ground almonds
75g caster sugar
Preheat the oven to 180’, grease a square cake tin and dust with potato flour. Melt the chocolate over a double-boiler and set aside. Beat the egg yolks with the sugar, add the almonds and the melted chocolate and mix thoroughly. Beat the egg whites until stiff and fold into the chocolate mixture. Pour into the prepared tin and bake for 35-45 minutes until an inserted skewer comes out clean. The entire recipe comes to 77pp – I cut into 20 small squares of 4pp each.
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