WHAT YOU NEED

Ingredients

15 grams of almond flour
15 grams of dark chocolate
15 grams of cocoa powder
Low flour 40 grams
25 grams of corn oil
45 grams of milk
Two eggs.
55 grams of fine sugar
100 grams of cream
White sugar 8 grams
Blueberries in moderation

How TO MADE Chocolate almond cake

Steps 1 to 4

1. Preheat the oven to 160 degrees.

2. Prepare the materials.

3. The powder is mixed evenly through the sieve.

4. Egg yolk proteins are separated and placed separately in oil-free and water-free egg bowls.

Steps 5 to 8

5. Chocolate and corn oil are mixed and melted in hot water at 60 degrees Celsius.

6. Mix the chocolate mixture evenly with the egg yolk.

7. Add milk to the mixture evenly.

8. Add the screened powder, stir gently and evenly.

Steps 9 to 12

9. It is best to put another bowl of warm water at about 30 degrees below the egg yolk bowl, to avoid the chocolate condensation making the dough too thick.

10. The protein is divided into three parts and added to the white sugar, which is sent to raise the pointed little dots.

11. Three times, mix the protein with the chocolate paste evenly.

12. 8.9.10. What is it?

13. It is poured into two 4-inch Savarin molds.

14. (Also suitable for six-inch cake bottom molds)

15. In a preheated oven 160 degrees, 22 minutes.

16. If it's a six-inch mold, 160 degrees, 40 minutes.

17. The cake is cooked with cold-dried cream, light cream, and blueberries.

18.

Handy cooking tips

　　This recipe is suitable for two four-inch Savarin molds or one six-inch cake mold.