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150g Mathez gluten-free truffles
90g unrefined whole meal sugar
3 eggs (preferably organic)
100g of butter
2 level tablespoons of cornstarch
1 pinch of salt
Preheat your oven to 180°C
In a double boiler or microwave, melt the Mathez gluten-free truffles with butter. The mixture must have a smooth and shiny consistency.
Off the heat, add the sugar, then the cornstarch.
Make sure the chocolate is sufficiently cooled before adding the eggs, one after the other.
In a buttered and floured mold, pour your preparation and bake for 15 to 20 minutes.
You can stick a knife tip in the cake to check the baking: the blade must come out dry. Nevertheless, you can choose to leave the heart undercooked for even more fondant.
Take out of the oven and enjoy hot or cold !
Ideal recipe with plain custard, pistachio cream or a scoop of vanilla ice cream. You can sprinkle your cake with icing sugar, liquid caramel or grated coconut for even more delicacy.
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