 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
|
Melt chocolate over low heat or by double boiling.
Lightly roast sliced almonds in the oven, then chop roughly.
In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten eggs and melted chocolate, in that order, a little at a time. Blend well. (Photo #2)
Add sifted dry ingredients and mix lightly. Fold in almonds and mix well until smooth.
Fill the round molds with the batter to a depth of 2cm. Bake in a preheated oven at 180 °C (356 °F) for about 25 - 30 minutes until brown. If the surface turns brown but the center is still not done, cover with foil and continue baking. (Photo #3)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
two 12cm round molds |
329kcal |
60 minutes |
|
| butter |
90g |
| sugar |
70g |
| whole eggs |
120g |
| chocolate |
100g |
| cake flour |
90g |
| cocoa powder |
10g |
| sliced almonds |
100g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
|
|
|
