Components for bottom:
- 2 egg yolk
- 50g or icing sugar
- 60g of ground almonds
- 1 teaspoon of gingerbread spice
- ½ teaspoon of cinnamon
- 2 tablespoons coca
- 50g of dark chocolate, chopped
Heat the oven to 180 degrees. You will need a round baking mold of about 24cm diameter. Place the baking paper on the botton and fasten rim to hold the paper in place. Cover the rim with butter.
Mix the egg yolk to obtain stiff foam. Gradually add powdered sugar and mix for another 2-3 minutes. Mix it gently with ground almonds, the spice, cinnamon, coca and chocolate. Put it in the baking mold and smoothen the surface. Bake for about 13-15 minutes. Then remove from the oven and wait until gets cool. Leave the oven on.