Hash Chocolate Cake
Gluten-free!
Recommended amount of hash: 2g; makes 20 pieces, 0.2g per piece
2.625 oz | dark chocolate |
2.625 oz | butter |
07 oz | hash |
3.5 oz | sugar |
freshly grated lemon peel | |
or lemon peel aroma | |
| 2 | pinches of salt |
1 teaspoon | powdered cinnamon |
| 3 | egg yolks |
5.25 oz | ground almonds |
1.75 oz | almond pieces |
| 3 | egg whites |
0.7 oz | cornstarch |
packet of baking powder | |
chocolate icing or powdered sugar |
Melt the chocolate in a double boiler.
Melt 40g of butter. Warm the hash, crumble it, and dissolve it in the butter. Stir the rest of the butter, 50g of sugar, spices, and yolks together to form a foamy batter. After that, slowly pour the warm chocolate into the batter while continuing to stir. Stir in the ground almonds and almond pieces.
Beat the egg whites and the rest of the sugar until it is very stiff and then carefully stir in the cornstarch and baking powder. Fold in a bit of the egg mixture, and then carefully fold in the rest.
Preheat the oven to 200 degrees Celsius.
Butter a cake tin and sprinkle it with bread crumbs. Fill it with the batter. Bake it on the middle rack of the preheated oven for about 40 minutes.
Pour the chocolate icing over the cooled cake, or sprinkle it with powdered sugar.
