Chocolate cake #3

Cake #3

Done ! I've tried the 3rd recipe of Vovoi !
Compared to the other ones, it's more friable/cripy because of the grounded almond and it has to be done in a high mold (at least 2.2 inches)

It's taste is well-balanced between almonds and chocolate, it's a tea-time cake, or to mix in some yogurt, with some fruits, something to make it less dry.

You can keep it really well, and it's really different from the other ones. 
I would advise this one to people who are not huge fans of chocolate

For a 7 to 8 people cake
For 4 eggs, 5.6 oz of butter, chocolate and sugar (160gr) , 2.3oz of flour (65gr) and 2.8oz of grounded almonds (80gr) 

   You will need :   
4.4 oz of dark chocolate (125gr)
3 Tbsp of water d'eau
3.5 oz of butter (6.5 tbsp / 100gr)
- Vovoi puts 4.4 oz -
3.5 oz of sugar (0.4 cup / 100gr)
- Vovoi puts 4.4 oz -
3 eggs
1.4 oz of flour (2.5 tbsp / 40gr) de farine
- Vovoi puts 3tbsp -
2 oz of almond powder (4 tbsp / 60gr)
1 pinch of salt

Turn the oven on at 325°F
Melt the chocolate with the water in a casserole on low heat
Stir the butter in it when the chocolate is half-melted
When it's shiny and smooth, remove from the fire and pour in a bowl

Add the eggyolks one by one
- keep the eggwhites in a bowl, in the fridge -
Then stir by hand with the sugar for at least 3 minutes
Add the flour and the almonds little by little,
stir by doing small circular movements
You have a dense dough, don't stir it too long
Beat your eggwhites until stiff with a pinch of salt

Integrate them to the dense chocolate dough in 4 times, 
do it slowly, always the same way, cut and rise with your spatula

Pour in a buttered mold
Put in the oven for 45 minutes, check the cooking by inserting a knife in the middle of the cake, 
if it comes out clean, it's baked. Start to check after 35 minutes
Turn out when tepid

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