275 grams of eggs
250 g sugar
250 g almonds 100 grams of olive oil
200 grams of dark chocolate
15 grams of cocoa
Amaretto liqueur (optional)
100 grams of dark chocolate for the icing
Rice flour (baking)
Emulsify almonds, cocoa, sugar (125 gr)
Beat the eggs with the other 125 g sugar.
Melt chocolate and add the olive oil.
Combine the eggs and whip the almond powder add the melted chocolate with oil.
At this point if you like you can put 15 grams of Amaretto liqueur.
Place in a greased mold or molds with oil and dusted with rice flour.
Bake at 180 degrees.
When cooked remove from tins and let cool.
Dust with icing sugar and glazed base with melted chocolate.
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