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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Combine milk and chocolate in a saucepan and melt the chocolate over low heat or by double boiling.
Roast sliced almonds until brown in the oven. Chop the roasted almonds.
Mix egg and sugar in a bowl, then stir in the chocolate mixture (#1). (Photo #1)
Fold in the sifted dry ingredients and the chopped almonds. Blend well. (Photo #2)
Place a cake ring on a heated frying pan. Pour the batter into the ring to a depth of 1cm. (Photo #3)
Cover with aluminum foil and cook on low for about 5 minutes, until the bottom is browned.
Remove the ring and flip the cake over. Cook until the bottom is lightly browned. (Photo #4)
After cooling, sprinkle generously with confectioners’ sugar.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 12 |
six 10cm cake rings |
132kcal |
60 minutes |
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| whole eggs |
100g |
| sugar |
10g |
| milk |
100g |
| chocolate |
60g |
| “hot cake” mix (pancake mix) |
100g |
| cocoa powder |
10g |
| sliced almonds |
100g |
| confectioners’ sugar |
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【Preparation】
- Sift together “hot cake” mix and cocoa powder.
- Finely chop chocolate.
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