Ingredients
The cake batter:
- 4 eggs (medium size)
- 75 g corn flour
- 100 g almond flour
- 1 fresh ground lemon zest
- 2 tbsp Amaretto liquor
- 3-4 drops bitter almond extract
The cake glaze:
- 200 g dark chocolate (85%)
- 20 g coconut oil or ghee
Servings: slices
Instructions
- Preheat the oven to 160°C/320°F.
- Divide the eggs in two bowls, the egg white in one, the egg yolks in another one.
- Start to beat the egg whites until stiff.
- Then beat the egg yolks together with the sugar and lemon zest until you get e nice white cream-like consistence. Add the the bitter almond extract, the Amaretto liquor, beat again, then add the almond and corn flour. You will get a semi dry batter. Now with a spatula fold in the egg whites. The batter will be again soft and nice.
- Grease the baking form (should be hemispherical), dust with some rice flour and transfer the cake batter in the baking form. Bake for 45 minutes (make the toothpick prove, should be clean).
- Take the cake out of the oven, let it sit for 10 minutes and then turn the cake out, let it cool on a cake rack with a wide dish under it.
- Meanwhile prepare the glaze. Put the coconut oil or ghee and the chocolate in chunks in a double boiler and slowly let it become liquid. When the cake is all cool dash the chocolate all in once over the cake. The chocolate can run down and drip off from the cooling rack onto the plate.
- Let the chocolate get hard at room temperature (overnight e. g.).
- Serve with some coffee, the or even better hot mulled wine or Glühwein..
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