Formosa cake

Ingredients for 1 servings:

• 3 eggs
• 100 g dark chocolate, lactose-free
• 1 tbsp milk, lactose-free
• 75 g butter
• 2 tbsp walnuts, ground, alternatively starch
• 2 tbsp sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

simple, without flour, lactose-free, from a 20 cm springform pan, for approx. 10 servings

Preheat the oven to 170°C (top/bottom heat). Melt the chocolate with the milk. Separate the eggs. Grease a 20cm springform pan or line it with baking paper. Once the chocolate has melted, quickly and vigorously beat in the butter. Then beat in the egg yolks and finally stir in the ground nuts, cornstarch, and sugar. Finally, beat the egg whites until stiff peaks form and fold in. (I mixed everything together with a whisk and then folded in the egg whites.) Then pour everything into the prepared pan and bake for about 20 minutes. Let the cake cool in the oven; this will make it incredibly fluffy and tender, like a chocolate mousse. For a larger pan, you can double the recipe.