Chocolate tart

Ingredients for 1 servings:

• 120 g butter
• 125 g dark chocolate, dark chocolate
• 4 eggs, separated
• 120 g sugar
• 100 g ground almonds
• 1 tbsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Alsatian chocolate cake with caramel, gluten-free

Preheat the oven to 200°C (400°F). Grease a 26cm springform pan with butter and place in the refrigerator. Separate the eggs. Beat the egg whites until stiff peaks form and place in the refrigerator. Melt the butter in a double boiler, but do not allow it to become completely liquid. Stir constantly to prevent it from burning. Melt the chocolate separately in a double boiler. Then beat the egg yolks with the sugar until fluffy and add the almonds. Add the softened butter and the cooled, melted chocolate to the batter and stir in. Pour the beaten egg whites over the batter and carefully fold in. Sift the cornstarch over the batter and carefully fold in. Pour the batter into the springform pan and bake for 20-30 minutes at 200°C (top/bottom heat). It’s best to do the skewer test after 15 minutes, as every oven is different! The inside of the cake should still be a little soft (but nothing should stick to the skewer). The outside will have a delicate crust. The cake will remain thin.