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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten eggs, a little at a time. (Photo #2)
Mix in sifted dry ingredients.
Transfer 130g of the batter into another bowl, then mix in 3g of cocoa powder. Blend well.
(Photo #3)
Fill the tart molds with the plain batter to a depth of 2cm. Pipe the cocoa batter into the center of each cake.
Using a skewer, marble the batter together by swirling the batter in a zigzag motion. (Photo #4)
Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until brown.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
four 8cm tart molds |
0kcal |
90 minutes |
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| butter |
100g |
| sugar |
90g |
| whole egg |
100g |
| almond powder |
100g |
| cake flour |
10g |
| cocoa powder |
3g |
| confectioners’ sugar |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift together almond powder and flour.
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