Snapguide
STEPS
INGREDIENTS
In a food processor grind the almonds, the chocolate and 20 g of corn starch. Personally I don't make them very fine but it is a personal taste

In a food processor grind the almonds, the chocolate and 20 g of corn starch. Personally I don't make them very fine but it is a personal taste

Ingredients: chocolate 250 g, almonds 350 g, eggs 6 separated, sugar 150 g(or brown sugar), corn starch 20 g, butter 225 g-melted, orange zest. (Didn't have I used candid orange peel)

Ingredients: chocolate 250 g, almonds 350 g, eggs 6 separated, sugar 150 g(or brown sugar), corn starch 20 g, butter 225 g-melted, orange zest. (Didn't have I used candid orange peel)

In a food processor, put the almonds, the chocolate and the corn starch. Reduce to a powder. I like that the almonds remain coarse.. Add lemon peel if using.

In a food processor, put the almonds, the chocolate and the corn starch. Reduce to a powder. I like that the almonds remain coarse.. Add lemon peel if using.

Add the warm melted butter

Add the warm melted butter

Egg yolks + sugar beat 2-3 mins

Egg yolks + sugar beat 2-3 mins

The add the chocolate mix over the egg-sugar

The add the chocolate mix over the egg-sugar

Add 2 tbsp grand mariner (orange liquor) optional

Add 2 tbsp grand mariner (orange liquor) optional

Egg whites in peaks. Fold in the batter

Egg whites in peaks. Fold in the batter

Bake 50 mins in a preheated oven 160C.

Bake 50 mins in a preheated oven 160C.

Serve warm dusted with icing sugar. Of course with chantilly cream or ice cream

Serve warm dusted with icing sugar. Of course with chantilly cream or ice cream

Or with chocolate sauce..

  • 350.0g Almonds
  • 20.0g Corn starch
  • 250.0g Chocolate
  • 150.0g Sugar + 20 for the egg whites
  • 225.0g Butter
  • 6.0 Eggs (around 300g)
  • 1.0 Orange zest
  • Chocolate sauce
  • 120.0ml Almond milk
  • 45.0g Cacao
  • 45.0g Agave syrup