Whipped cream and chocolate cake

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Ingredients

Serves 6

• 4 ½ oz (125 g) butter
  
• 5 ½ oz (150 g) powdered sugar
  
• 4 ½ oz (125 g) chocolate
  
• 3 oz (80 g) bread crumbs
  
• 2 ¼ oz (65 g) almond powder
  
• 3 eggs
  
• ½ tsp vanilla powder
  
• 7 oz (200 g) fresh cream
  
• 3 tbsp sugar

Preparation

Preparation of ingredients:

• Separate the yolks from the egg whites
  
• Generously butter a layer cake pan
  
• Preheat the oven to 400°F (200°C)

Preparation:

• In the microwave, melt the chocolate in a terrine along with 1 tablespoon of water
  
• Remove from microwave and add the softened butter, folding it into the chocolate to form a smooth cream Allow to cool
  
• When the mix is warm, add the bread crumbs, egg yolks and vanilla
  
• Beat the egg whites until very stiff, blend them into the chocolate mixture very carefully, and pour the mixture into the layer cake pan
  
• Place in the oven at 400°F (200°C) for 15 minutes, then lower the heat to 300°F (150°C) and bake for the remaining 30 minutes
  
• Remove the cake from the oven and allow it cool in the pan
  30 minutes before serving the cake, pour the cream into a bowl and place it in the freezer
  
• Just before serving the cake, remove the cream from the freezer, beat it into whipped cream, turn the cake out of the mold onto a plate, and decorate it with the whipped cream