​​Ingredients
o 120 gr of couverture chocolate (dark or milk)
o 100 gr butter
o 80 gr white flour
o 1/2 tsp salt
o 1/2 tsp baking powder
o 1 tsp vanilla extract
o 200+20 (220) gr caster sugar
o 3 medium eggs
o 100 gr almonds

o 50 gr cocoa

o 1 tsp espresso coffee (optional)
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Preparing
- melt the butter and 120 gr of roughly chopped couverture chocolate together & set aside to cool down a bit. (don't burn it!)
- beat 3 eggs, 200 gr of caster sugar and vanilla for about 3-4 minutes.
- mix white flour, baking powder and salt in another bowl
- add melted chocolate slowly into the eggs bowl.
- add the flour mixture and cocoa in the eggs bowl too and mix.
- finally add the almonds and remaining 20 gr of caster sugar. (this gives you a crunchy feeling whilst eating)

- stir it with a wooden spoon.
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Baking
- grease a 26cm diameter springform baking tin.

- pour the batter and bake for 20mins. at 180°C pre-heated oven.

- wait for it to cool down about 20 mins. before removing the tin.



Serving Tip

I used whip-cream for the decoration, but almond or vanilla

ice-cream would be a better serving option.
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Bon Appétit! :)​​