Summary

Ingredients

• 200 g chocolate, (dark chocolate with at least 70% cocoa)
• 6 egg (s), separated
• 250 grams sugar
• 125 g almond (s), round
• 250 g butter
• 100 g flour
• salt
• some cocoa powder
• 200 ml cream
• Maple syrup

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Instructions

1. Melt the chocolate in a hot water bath (not too hot, otherwise the chocolate will flocculate). Beat the egg yolks with 200 g of sugar until frothy and creamy until the sugar has dissolved. Stir in the melted chocolate, then the almonds and softened butter. When everything is well mixed, fold in the sifted flour. Finally, fold in the egg whites, beaten until stiff with a pinch of salt and the remaining sugar.
2. Put the dough in a buttered and floured tart pan with a diameter of 26-30 cm and bake for approx. 40 minutes at 170 °.
3. Let cool in the tin on a wire rack and dust with cocoa before serving.
4. Serve with whipped cream, sweetened with maple syrup.