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| ●Chocolate Batter |
Photo #1
Photo #2
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Sift together flour, almond powder, cocoa powder and sugar.
Place chilled butter in a bowl. Fold in the sifted dry ingredients and mix with your hands. When partially blended, rub the dough between the palms of your hands and make it crumbly. (Photo #1)
Place the crumb dough on the bottom of a pan, to a depth of 1cm. Lightly press the dough with the palm of your hand. (Photo #2)
Bake in a preheated oven at 180 °C (365 °F) for 10 to 15 minutes until light brown.
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| ●Plain Batter |
Photo #1
Photo #2
Photo #3
Photo #4
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Separate eggs. In a bowl, beat the egg yolks and half of the sugar (45g) until creamy. (Photo #1)
In a bowl, beat the egg whites and the rest of the sugar (45g) until stiff. (Photo #2)
Melt butter over low heat or by double boiling.
Stir in the meringue (#2) and the sifted dry ingredients to the egg yolk mixture (#1), in that order, and mix lightly.
Pour in the melted butter and stir carefully so as not to break the meringue foam. (Photo #3)
Over the baked chocolate bottom, fill the round pan with the batter 4/5 full. (Photo #4)
Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes.
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| ●Finish |
Photo #1
Photo #2
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Mix sugar syrup and cherry liqueur.
While the cake is still hot, brush with the syrup (#1) generously. (Photo #1)
Glaze the surface with marmalade. (Photo #2)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 15cm round pan |
456kcal |
120 minutes |
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| sugar |
50g |
| cake flour |
50g |
| almond powder |
40g |
| cocoa powder |
10g |
| butter |
50g |
【Preparation】
- Dice butter and chill in the refrigerator.
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| sugar |
90g |
| whole eggs |
100g |
| cake flour |
110g |
| butter |
40g |
【Preparation】
- Sift flour.
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| sugar syrup |
70g |
| cherry liqueur |
30g |
| marmalade |
80g |
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