French flourless chocolate cake
Oh la la: Für den französischen Schokokuchen brauchen Sie kein Mehl. Hier dreht sich alles um feinste Schokolade, weiche Butter, frische Eier, etwas Zimt.
Preparation
- Preheat convection oven to 180°C. Chop the chocolate and cut the butter into small pieces. Melt together in a bowl over a bain-marie.
- Stir the cocoa powder into the melted chocolate mixture together with the Hermesetas Granulated and cinnamon. Lastly, add the eggs and mix until smooth.
- Grease a spring form tin (preferably 20 cm), pour in the mixture and bake for 50 minutes on the middle shelf.
Tip: For a delicious winter twist, add gingerbread spice to the cake instead of cinnamon.
Nutritional values per serving
1520
kj
362
kcal
5.5
protein g
14.5
carbohydrates g
31.5
fat g
Ingredients for 8 servings
| 200 g | Butter |
| 200 g | Dark chocolate (min. 60% cocoa solids) |
| 20 g | Cocoa powder, low-fat |
| 10 g | Hermesetas Granulated |
| 1/2 tsp | Cinnamon |
| 4 pcs | Eggs (medium) |
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