THE Alexandra Cake It is a dark chocolate and almond flour cake. Delicious served on its own or with ice cream, or used in other cake recipes such as Opera cake or entremets.
125g of sugar
75g of ground almonds
4 eggs
100g of chocolate
20g of flour
80g of starch
1 glass of oil
1 teaspoon of baking powder
Preparation
Mix together the sugar, almonds, one whole egg, and three egg yolks. Add the melted chocolate, flour, cornstarch, baking powder, and oil. Beat the egg whites until stiff peaks form and gently fold them into the mixture. Bake at 190°C (375°F) for 25 to 30 minutes.
Passover variant: Replace the 20g of flour with 20g of matzo meal.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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