The egg whites are beaten to stiff peaks and the almond is gradually added. At the same time, the oven is preheated to medium heat to warm up.
Two identical round pans are greased very well and placed in the oven at 175ºC for 20 minutes.
The chocolate is melted with the cream in a double boiler in a pot. The chocolate mixture is whipped vigorously and continues to be beaten in the mixer until it hardens.
When the 2 cakes cool slightly, they are removed from the pans, and once completely cool, the chocolate mixture is spread in between and the entire cake is covered.
It is dusted with cocoa and is ready to eat!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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