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.