INGREDIENTS

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• Almond dough                                       140 gr

• YUMGO Yolk                                           90 gr

• YUMGO White separately weighed

                   30 gr and 80 gr

• Covering chocolate                                 35 gr

• Coconut oil                                             25 gr

• Soy milk (or other plant based milk)      10 gr

• White Sugar                                            45 gr

• Flour T55                                                30 gr

• Cocoa powder                                        15 gr

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PREPARATION

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• Mixture 1:

Gently melt the chocolate mixture in a bain-marie with the coconut oil and the soy milk

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• Mixture 2:

Crumble the almond paste into the YUMGO Yolk mixture + 30 gr of YUMGO White.

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If the almond dough is too hard, soften it for 20 seconds in the microwave. Mix everything using a hand blender to obtain a smooth and homogeneous mixture

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• Incorporate mixture 1 into mixture 2, mix everything with the blender

• Beat the 80 gr of YUMGO White, add the white sugar little by little

• Preheat the oven to 180 ° C with ventilation

• Grease then lightly flour your cake pan (16cm circle recommended)

• Add the YUMGO White whipped into snow to the final mixture

• Mix delicately using a maryse

• Gradually incorporate the cocoa powder through a sieve, mixing

• Pour the batter into the mold

 

• Bake for 30 minutes at 180 ° C

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Enjoy !