Ingredients
The substrate
– 125 g of butter – unsalted
– 1/3 cup of sugar
– 5 tablespoons of cocoa powder (without sugar)
– 1 egg
– 6-10 pieces of regular biscuits
– 1/2 cup of almonds
– 2/3 cup of coconut flour
Cream
– 200 g of butter (unsalted)
– 1/2 cup of sweet cream
– 3 tablespoons of vanilla pudding (powder)
– 2 and a half cups of powdered sugar
– 1-2 teaspoons of vanilla extract or seeds
Chocolate layer
– 150 g of dark chocolate
– 50 g of butter
Preparation
In a small pot, add butter, sugar and cocoa and melt gently at the lowest temperature while stirring. He must not cook! As soon as everything has melted and the mass has become smooth, put it out. Add the egg to a large bowl and beat it.
Now slowly add the melted hot mixture to the egg. with constant mixing. It is best to use an electric mixer on the slowest speed, if you don’t have one, you can use a hand whisk.
So, the chocolate mixture is added slowly, so that it drips into the beaten egg, which you mix non-stop. When hot chocolate and eggs are combined, the mixture will become thick.
For those who are afraid of unbaked egg cakes; during the addition of the hot mixture of cocoa and butter, the egg will “cook” which contributes to the thickening of the cream, so don’t worry, there are no raw eggs.
Add ground ordinary biscuits. It can be coarsely or finely ground, it depends if you want the base of the cake to be a little more crunchy. I had ordinary biscuits, something similar to our “Domacica” (one side covered with chocolate), so I ground those biscuits.
Add ground almonds. The recipe says roughly chopped, I ground them. Stir in the coconut flour. Mix everything together into a homogeneous mixture. It will be very thick, almost like some kind of dough that you can shape and will not stick to the bowl.
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