NEOH chocolate cake

  • 200g NEOH milk chocolate
  • 250g butter
  • Three eggs
  • 120g erythritol
  • 75g ground almonds
  • A pinch of salt


Roughly chop the NEOH milk chocolate, melt it with the butter over a water bath and let it cool slightly. Preheat the oven to 175° C (top and bottom heat).
Beat the eggs and erythritol until creamy and fluffy for about ten minutes and then stir in the chocolate butter.

Mix the almonds with a pinch of salt and stir them into the rest very briefly and quickly. Pour the dough into a 26 cm springform pan lined with baking paper and bake for about 25 minutes.

Tip: When only a little bit of dough sticks to the wooden stick, the cake is perfect.