Cake
Ingredients
Method- 290g Eggs
- 230g Brown Sugar
- 200g Butter (melted and kept warm)
- 80g deZaan Crimson Red Cocoa Powder
- 115g Almond Flour (toasted to light brown)
- Preheat oven to 160ºC/320ºF.
- Prepare a 20cm/8in round cake pan by lightly greasing and parchment paper at the bottom.
- In a stand mixer, add Sugar & Eggs. Whisk to full ribbon stage.
- At the same time, blend Butter & Cocoa Powder together with an immersion blender until smooth.
- Gradually fold in the cocoa mixture & Almond Flour, alternating between both. Do this in 3-4 stages.
- Transfer to cake pan and bake for 30-40 minutes.
- Allow to cool and flip onto the desired serving dish.
- Dust with confectioner’s sugar and deZaan Crimson Red cocoa powder.
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