• Cake flour90g
• Almond powder20g
• Cocoa powder10g
• Baking powder2g
• Butter120g
• Granulated sugar100g
• Eggs (Large)2
• Chocolate50g

1. 1

   Chop 50g of chocolate and melt it in a double boiler, then keep it warm in lukewarm water.

2. 2

   Sift together 90g cake flour, 20g almond powder, 10g cocoa powder, and 2g baking powder. Preheat the oven to 170℃.

3. 3

   In a bowl, combine 120g softened butter and 100g granulated sugar, mixing well until pale and fluffy.

4. 4

   Add 2 large eggs one at a time to the mixture from step 3, mixing thoroughly after each addition until creamy.

5. 5

   Add the melted 50g chocolate from step 1 to the mixture, but do not mix at this stage; just observe.

6. 6

   Sift the dry ingredients from step 2 again into the mixture and fold gently with a cutting motion until just combined.

7. 7

   Pour the batter into the prepared pan, smooth the surface, and bake in the lower rack of a 170℃ oven for about 40 minutes. Make a shallow cut down the center halfway through baking.

8. 8

   Cover with aluminum foil for the last 10 minutes. Insert a toothpick; if it comes out clean, the cake is done. Let it cool slightly in the pan.

9. 9

   Once cooled, remove from the pan. Wrap with plastic wrap over the aluminum foil and let rest for half a day to 1 day if possible for the flavors to settle.

10. 10

    Using non-stick aluminum pans will result in a very clean finish.

11. 11

    The cake will have a moist texture, so be sure to cool it completely before slicing.

12. 12

    ★Tip: Using milk chocolate will change the finish, so pure or dark chocolate is recommended. Adjust the granulated sugar to taste. The baked cake is delicate, so slice only after cooling completely.

Using milk chocolate will change the finish, so pure or dark chocolate is recommended. Adjust the granulated sugar to taste. The baked cake is delicate, so slice only after cooling completely.

• Calories396 kcal
• Protein5.4 g
• Fat24.7 g
• Carbs39.7 g
• Sodium0.1 g