- Chocolate chips - 300 Grams
- salted butter - 1 cup
- sugar - 1 glass
- vanilla extract - 2 teaspoons
- almond flour - 1 3/4 Cups
- big eggs - 3 pieces
- dark chocolate - 90 Grams (chocolate sauce)
- thick cream - 1/2 cup (chocolate sauce)
- strong coffee - 1 st. spoon (chocolate sauce)
- honey - 1 st. spoon (chocolate sauce)
- toasted coconut chips - To taste (optional)
- vanilla ice cream - To taste (optional)
1. Preheat the oven to 160 degrees. Fit a square shape measuring 22x22 cm with aluminum foil or oil. In a saucepan over a slow fire, gradually melt the chocolate with butter until smooth consistency, stirring constantly. Remove from heat, stir with sugar and vanilla extract. Allow mixture to cool slightly. 2. Add almond flour and lightly beaten eggs, whisk thoroughly until smooth. Pour the mixture into the prepared form and bake for 25-30 minutes. 3. Allow to cool for several minutes before cutting. 4. Prepare a warm chocolate sauce. Place the chopped dark chocolate, cream, coffee and honey into a saucepan with a thick bottom. 5. Heat over low heat to melt the chocolate and heat the mixture. Beat until smooth. 6. Pour the cakes with warm sauce. In the future, the sauce can be heated in a warm oven or microwave. In addition, serve cakes with vanilla ice cream, sprinkled with coconut shavings, or any other additions to your taste.
Servings: 16