Cake
- 100 gms flour
- 1/2 tsp baking powder / levure chimique
- 1 tsp baking soda / bicarbonate de soda
- 150gms almond meal
- 100 gms caster sugar
- 20gms cocoa pure
- 50 gms brown sugar / vergeoise
- salt
- 112gms butter
- 1 cup milk
- 1/2 tsp vanilla
- 2 eggs
Sift and mix dry ingredients (it will be hard to sift the almond meal)
Add liquids (including melted butter), stirring well (I like to add butter first and then progressively add the rest of liquid to ensure a very smooth mix; it will be quite pourable)
Add eggs
Cook 35-40 minutes at 165 fan-forced
Icing
- 200 gms chocolate
- 100 ml cream
slowly melt chocolate and cream, mixing well until glossy and smooth
take off heat and beat, then cool (can use freezer for faster results)
beat again and re-cool quickly
once stiff enough spread over cake, this is usually enough to do a fine layer in the middle as well.
Variations
You can also adjust with coconut instead of the almonds, coconut cream instead of the milk, ghee or oil instead of the butter and even coconut flour (gluten free and lower GI) instead of the flour if desired. Can also use coconut cream instead of the cream in the icing, or peanut or almond butter.