Moist and Light chocolate cake

Without butter, reduced in sugar and possible without gluten For a cake Preparation time: 10 min, Cooking time: 25 min


  • 200 g of good dark chocolate with 70% cocoa
  • 240 g of very thick cream
  • 4 eggs
  • 40 g of almond powder
  • 40 g of sugar
  • 20 g flour gluten-free for intolerant


  1. Melt the chocolate in a bain-marie.
  2. Stir in the cream with chocolate.
  3. Add the sugar, the egg yolks, then the almond powder and the flour.
  4. Finish with whites beaten in very firm snow.
  5. Pour the batter into a pan and bake at 180 ┬░ C for 25 minutes, no more.
  6. The chocolate cake is then barely cooked.
  7. Let it cool in the mold.
  8. Unmold gently.