- 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.