Chocolate cake, chestnut jam and almonds

Ingredients

For 8 servings

• •100 g 100 g of pastry chocolate
• •370 g 370 g chestnut jam
• •3 3 eggs
• •100 g 100 g butter + for mould
• •100 g 100 g flour
• •80 g 80 g sugar
• •1 c. à café 1 teaspoons of chemical yeast
• •100 g 100 g of tapered almonds

Method

1. 1.Preheat oven to 165°C
2. 2.Melt the chocolate in the water bath with the butter.
3. 3.When the chocolate is melted, get out of the fire and add the chestnut jam.
4. 4.In another container, bleach eggs and sugar.
5. 5.Add it to the chestnut chocolate mixture.
6. 6.Gradually add flour + yeast and mix to avoid the formation of lumps.
7. 7.Sprinkle top with tapered almonds
8. 8.Butter the mould and pour the dough. Bake for 25 to 30 minutes depending on the ovens.