Preheat the oven to 180°C (static). Grease the 24 cm springform pan and, if you like, place a disk of greased parchment paper on the bottom to facilitate unmolding.
Prepare the base: beat the eggs with sugar, vanilla seeds, and a pinch of salt with electric whisks until you obtain a light and frothy mixture (about 5 minutes).
Continue beating while pouring the seed oil in a thin stream.
Add the sifted flour, cocoa, and baking powder, alternating with the milk, and mix until you get a homogeneous batter.
Pour the batter into the pan and bake in the preheated oven at 180°C for 20 minutes. Remove from the oven and let cool slightly.
Prepare the ganache: finely chop the Lindt chocolate. Heat the cream until just boiling and pour it over the chocolate. Stir until you obtain a smooth and glossy ganache.
Assemble the cake: let the base cool slightly, moisten it lightly with milk, and pour the warm ganache over it.
Let it set in the refrigerator for at least 2 hours, then decorate with almond flakes before serving.
Electric whisks
24 cm springform pan
Bowl
Saucepan or microwave to heat the cream
Store in the refrigerator for a maximum of 2-3 days, covered
Italia, Piemonte
| Energy (kcal) | 345.68 |
| Carbohydrates (g) | 35.16 |
| of which Sugars (g) | 27.66 |
| Fat (g) | 20.33 |
| of which Saturates (g) | 11.85 |
| Protein (g) | 5.53 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.22 |
