Ingredients
- 4 medium eggs
- 200 gr. sugar
- 200 gr. cow’s butter
- 250 gr. classic couverture chocolate ION
- 200 gr. almond powder (almond flour)
Method
In a mixer with the whisk attachment, beat the eggs and sugar until they turn pale
and fluffy.
In a bain-marie, melt the couverture chocolate with the butter and stir with a spatula
until it becomes a shiny ganache.
When the egg mixture is ready, gently fold in the almond powder using a spatula.
Next, add the slightly cooled ganache and gently mix once more with the spatula.
Pour the mixture into a baking pan lined with parchment paper and bake in a
preheated oven at 170-180°C (340-350°F), on fan mode, for about 45 minutes.
