A cake recipe for all foodies:
(*) For a 30 cm pie dish (quiche dish).
Melt coconut oil (or butter and coconut oil) in a frying pan over medium heat. Cool slightly.
Beat eggs, salt and vanilla sugar until light and very fluffy. Sift in cocoa powder and confectioners’ sugar and stir everything together until well blended. Add the cooled fat and stir in.
Spread the cake pan (quiche pan) with parchment paper or aluminum foil so that the ends overlap the pan. Add alternating layers of petit beurres and a tiny bit of cocoa mixture until all ingredients are used. Refrigerate the cake for at least 2 hours.
In the meantime, lightly toast the almond flakes in a dry frying pan without adding any fat and roughly crush them. Crumble the chocolate and put it in a pan with the cream. Let it melt on a low fire.
Remove the cake from the pan. Spread with the chocolate mixture and sprinkle with the almond kernels. Leave to cool repeatedly until serving.