In the original recipe Janneke uses whole almonds, roasts these and than grinds them in the machine, but I used almond flour. Much quicker!
Course Dessert
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Total Time 55 minutesmins
Servings 8people
Author Janneke Philippi
Ingredients
200gralmondflour
200grdark chocolate
180grunsalted butter at room temperature
140grsugar
4eggssplit
zest of 1 orange
Icing sugar for dusting
Baking tin: I used one of roughly 20 cm wide
Instructions
Preheat the oven to 180 C
Put the chocolate into a heatresistant bowl and heat au bain marie until melted. Take of the heat and leave to cool to roomtemperature
Whisk the butter with 100 gr of the sugar creamy and add the eggyolks one by one. Scrape the sides of the bowl every once in a while. As soon as mixed add the almond flour, the zest and the chocolate and mix well.
Whisk the eggwhites in a grease free bowl with the remaining 40 gr of sugar till you have stiff peaks. Fold this through the chocolate mix and put into the baking tin. I always grease my baking tins well and then dust them with either flour or icing sugar. This cake is glutenfree so if you want to keep it that way it makes more sense to dust with icing sugar instead of flour
Bake your cake in the preheated oven for about 45 minutes. Leave to cool in the tin and dust with icing sugar before serving
Bak de taart in de voorverwarmde oven in ongeveer 45 minuten gaar. Laat hem in de vorm afkoelen en bestuif met poedersuiker voor serveren.