340 g of semi-sweet chocolate, cut into pieces
1 tablespoon of unsalted gelatin, white, flavorless
1/3 cup of water (80 ml)
1 cup of cream cheese (250 g)
2 tablespoons of lemon juice
1/3 cup of almond flour (60 g)
For the topping
2 tablespoons of butter
1/4 cup of almond flour (45 g)
6 slices of bread crust, esmigalhado (120 g), without husk
340 g of semi-sweet chocolate, cut into pieces
1 tablespoon of unsalted gelatin, white, flavorless
1/3 cup of water (80 ml)
1 cup of cream cheese (250 g)
2 tablespoons of lemon juice
1/3 cup of almond flour (60 g)
For the topping
2 tablespoons of butter
1/4 cup of almond flour (45 g)
6 slices of bread crust, esmigalhado (120 g), without husk
In a microwave-safe bowl set over a pot of hot water (do not let it boil), melt the chocolate while stirring gently
Avoiding the edges, pour the mixture into a 25 cm diameter removable bottom mold, spreading evenly with a spatula
Put in the refrigerator
In a small bowl, sprinkle gelatin over the water and let it hydrate for 5 minutes
Place it on high heat in a bain-marie and stir until dissolved
Mix the cream cheese, lemon juice, and almond flour
Add the gelatin, mix well, and pour into the mold with the melted chocolate
Put back in the refrigerator until firm (around 4 hours)
Prepare the topping: In a medium skillet, melt the butter and almond flour over high heat, stirring until a caramel forms
Add the bread crust, mixing well
Remove from heat, let it cool completely
Turn out the cake with pancake flippers on the bottom of the mold to release it from the ring
Spread the topping moments before serving
260 calories per slice
