Ingredients
- 200g butter
- 200g dark chocolate (60% cocoa content)
- 200g ground almonds
- 200g sugar
- 1/2 packet (2 teaspoons) baking powder
- 4 eggs
- optional: 1 packet vanilla sugar (meant for 500g flour)
Instructions
The oven needs to be pre-heated to 160°C (320 F) upper and lower heat.
Melt the butter and chocolate.
(I do that in the mixing bowl in the microwave, at a relatively low setting (380 watts), stirring every two minutes to see if the chocolate has melted.)
Add almonds, sugar, vanilla sugar, and baking powder, and mix.
Add eggs and mix.
(I'm a bit worried about eggs curdling if the chocolate/butter mix is too warm, so I add them after all the dry and cold ingredients are in.)
Pour into a round pan (greased or lined with baking paper) and bake for 40 minutes at 160°C (320 F) upper and lower heat.
Variation
The original recipe I got called for sifting powdered sugar on top after letting it cool, but I don't think that's neccessary.
My attempt to figure this out in North American measurements:
- 200g are 7.05 ounces.
- If I'm reading a cups-to-grammes conversion list correctly, we're talking 8/9 cup butter
- 1 1/3 cups ground almonds
- 8/9 cup sugar
- I presume 1 packet vanilla sugar would be 4 teaspoons; the brand we have says 1 packet is "for 500g of flour", 500g being 1.1 pounds. You could probably replace it with a little vanilla aroma, or you could leave it out entirely.