Italian almond chocolate cake

Ingredients for 1 servings:

• 200 g dark chocolate
• 4 m.-sized eggs, separated
• 150 g sugar
• 1 packet of vanilla sugar
• 200 g ground almonds
• 1 lemon(s), untreated, peel
• Fat for the mold
• Powdered sugar for dusting
• Breadcrumbs for the mold
• 2 tbsp water, cold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

baking without flour

Finely chop the chocolate in a food processor. Beat 4 egg whites with about 2 tablespoons of cold water until stiff peaks form. Gradually add the sugar and vanilla sugar while continuing to beat. Carefully fold in 4 egg yolks. Fold in the almonds, chopped chocolate, and lemon zest (or 1/2 bottle of lemon flavoring). Pour the batter into a greased pan, dusting the bottom with breadcrumbs. Bake in the oven at 175°C (convection: 150°C / gas mark 2) for about 35-45 minutes (no preheating necessary!). Test for doneness with a toothpick, but remember that the chocolate is naturally soft when hot. Allow to cool in the pan, remove from the oven, and dust with powdered sugar. Note: The chocolate makes this cake very rich and moist. It is ideal for decorating with chocolate coating, etc., as its smooth and firm surface makes it perfect for baking.