- Cooking Time:
- Preparation Time:
- 24 oz semisweet chocolate
- 12 oz unsalted butter
- 1 cup toasted almond flour *
- 10 egg yolks
- 10 egg whites
- 11oz sugar
- pinch salt
- 1 tsp vanilla extract
- Melt chocolate and butter. Add Almond flour. Whip yolks with half of sugar and vanilla until ribbon stage. Add to chocolate mixture. Whip whites with salt and remaining sugar to soft peaks. Fold into chocolate mixture. Pour into baking pans...i used a muffin pan. Bake at 350 F about 15 mins.
- *Almond flour is finely ground almonds. Process sliced almonds in a food processor. Then spread on sheet pan and bake until golden brown.
- Best served warm.
NotesShown in picture with caramelized banana ice cream and a banana chip.
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