- Mix the eggs, the invert sugar and the sugar.
- Add the almond powder, the cacao powder, the flour, the bicarbonate and mix gently.
- Incorporate the cream and the Liquid Butter as well as the chocolate liquor and melted bitter chocolate.
- Bake at 180 °C for about 35 minutes.
- Decorate with some fresh baked glazed filo dough and cheveux d’ange.
Guaranted success for the chef
