Cooks in: 1h
Levels: Medium
Serves: 1 Pieces
List of Ingredients
- FOR THE CAPRESE
- 4 OZ. of organic almond flour
- 6 of large egg yolks
- 2 1/2 OZ. of sunflower oil
- 3 of egg whites
- 1 1/2 OZ. of dark chocolate drops
- 1 1/2 OZ. of organic roasted almonds granules
- 1/2 OZ. of cocoa
- 1 TSP. of baking powder
- FOR THE FILLING
- 9 OZ. of fresh cream
- raw sugar
- 1/2 of vanilla pod
Method
1
FOR THE CAPRESE
Preheat the oven to 320 °F.
2
Whip the egg yolks with 4 Tbsp. raw sugar in a stand mixer with a whisk. When the eggs are whipped, add a trickle of oil, being careful not to break the emulsion. Separately, whip the egg whites with the remaining sugar and fold them into the yolks with a spatula, gently. Add baking powder, cocoa, almond flour and finally chocolate chips.
3
Pour the mixture into a cake pan or mold (ø6", h3") or into 6 ring molds (ø 3", h 2"), greased with a little oil. Bake for 15-20 minutes.
4
FOR THE WHIPPED CREAM
Whip the cream with a little sugar and the seeds of 1/2 vanilla pod until firm. Serve with the cake.