This is a comfortable cake, ideally eaten within the wintry weather in order that the chocolate does no longer run.
- ⅝ lb eggs
- 5 ounces granulated sugar
- 3 ½ almonds
- ¾ ounces bitter almonds
- 3 ounces all-goal flour
- 3 ½ oz starch
- 3 oz butter
Whip the egg yolks with 1/2 the sugar.
Combine all of the components collectively.
Mix the almonds with the flour then the starch and the delicate flour, and eventually blend with the yolks and sugar.
Mix in a part of the egg white whipped and put back the remainder of the already prepared mixture and add the melted butter. At last blend in the remainder egg white.
Put the entire combination into a mildew and bake at 360°F for 50’.
When the cake is cooked, remove from the oven, glaze with the tempered chocolate and serve.