Lyrica order form Super easy. Chocolate moist cake made with only 5 ingredients and chocolate ganache covered. Plus topped fresh figs to make in more awesome. This cake is gluten free.
- 200 g good quality dark chocolate chips(I used 70% dark chocolate)
- 180 g butter
- 180 g soft brown sugar
- 6 eggs (size 6)
- 300 g almond meal
For chocolate ganache:
- 120 g good quality dark chocolate chips (I used 70% dark chocolate)
- 40 g butter
- 1 tsp icing sugar
+ Fresh figs for decoration
Spring form and Baking paper
Preheat oven to 180C. Line a 22 cm spring form with parchment paper, bottom and sides. Spray all sides generously with cooking spray or grease with butter.
Melt chocolate, using double boiler.
Whisk egg yolks with sugar and soft butter until pale, add chocolate (warm, not hot), mix well. Then add almond meal and mix well with spatula.
Whisk chill egg whites with pinch of salt and beat it until stiff peaks.
Pour egg whites foam over chocolate mix and slowly stir well with spatula. Mix with care from bottom to up.
Pour batter to spring form and bake for 45 minute. Let cake cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up.
For chocolate ganache: melt 80g choco chips, using double boiler, add butter and icing sugar, mix well until smooth. Let ganache to cool and when it start to thick, cover your cake. Put into the fridge for 1 hour to set. Decorate with fruits.