Servings: 11 portions
Equipment
- Oven
- Cake Pan (8" Round)
- Stand Mixer
- Parchment Paper
- Immersion Blender
Ingredients
- 290 g Eggs
- 230 g Light Brown Sugar
- 200 g Butter ( Melted and kept warm )
- 80 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 115 g Almond Flour ( toasted to light brown )
Instructions
Method
- 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 & 80 g deZaan Holland Crimson Red 22/24% Dutched 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.