Preheat a convection oven at 160°C or an electric oven at 180°C. Melt 125 g of butter. Grease 26 cm springform cake pan with a little of butter. Pour the mixture into a bowl, add 3 eggs and butter. Stir the mixture with a wooden spoon until obtain a smooth and homogeneous texture. Pour the mixture into the cake pan and bake for about 25 minutes. Remove from oven, let rest for 10 minutes, remove from pan and sprinkle with icing sugar.
Cake mix: sugar, powder chocolate 16% (cocoa, low fat cocoa, cocoa paste, sugar. Cocoa 70% min), chopped blanched almonds (13%), cocoa, wheat flour type “00”, raising agents (monopotassium tartrate, sodium hydrogen carbonate), corn starch, flavours. Icing sugar (2,7%): (icing sugar with corn starch for confectionary use) sugar, corn starch.
370 g / 400 g
18 / 90