MY MINIATURE CAKES | WHOLE WHEAT FLOUR, BROWN SUGAR AND BELGIAN CHOCOLATE

120 g whole wheat bio flour

120 g butter bio

2 eggs bio

200 g brown sugar

120 g Belgian chocolate

100 g almond flour

Some vanilla extract

Pinch of sea salt

Method:

Heat the oven to 160. 

Melt the dark chocolate with the butter in a heatproof bowl over simmering water.
Beat the sugar and eggs until smooth. Add flour, salt and vanilla extract and stir in the melted chocolate and butter mixture. Add almond flour. 

Pour into the pans. Bake for 25 – 30 mins. Allow to cool. 


Love,

Ana

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