Chocolate and almond cream cake

Ingredients

8 servings

• 100 g of caster sugar
• 100 g of flour
• 1 pinch of salt
• 2 tablespoons of milk
• 1 chocolate dessert cream bar
• 120 g of butter
• 125 g of almond flour
• 125 g of caster sugar
• 125 g of butter
• 2 eggs

Steps

1. 1

   Start with the frangipane: in a bowl, mix the butter and sugar. Add the almonds and eggs; stir well.

2. 2

   Set the frangipane aside while preparing the fondant in another bowl: melt the chocolate with the butter (in the microwave or bain-marie). Add the sugar, then gradually the flour.

3. 3

   Add the eggs while working the dough with a spoon, incorporate the milk and salt.

4. 4

   Add the eggs while working the dough with a spoon, incorporate the milk and salt.

5. 5

   Butter a cake pan, then pour in the chocolate mixture. Gently pour the frangipane on top, trying not to mix the two preparations.

6. 6

   Bake the cake for 45 minutes at thermostat 6 (180°C).