Delicious almond cake topped with a chocolate truffle bitumen. It's for chocolate lovers!
Learn more about Marilyn Beyda de Dana
Ingredients10 portions
Preparation
Beat the egg whites until nougat is added and the almond is added little by little. At the same time, turn the oven on medium heat so that it is hot.
Two equal round molds are very well greased and and baked at 175 ° C for 20 minutes.
The chocolate melts with the bain-marie cream in a pot. Beat the chocolate mixture with force and continue beating in the blender until it hardens.
When the 2 cakes cool a little, they are demolished and when they are completely cold, the chocolate mixture is smeared in the middle and the cake is covered.
It is sprinkled with cocoa and it is ready to be eaten!
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