2 cups of semisweet chocolate chips, chopped (320 g)
1 tablespoon of unsalted white gelatin, neutral flavor
1/3 cup of water (80 ml)
1 cup of creamy cream cheese (250 g)
2 tablespoons of freshly squeezed lemon juice
1/3 cup of finely ground almond flour (60 g)
For the topping
2 tablespoons of unsalted butter
1/4 cup of finely ground almond flour (45 g)
6 slices of firm white bread, crumbled
2 cups of semisweet chocolate chips, chopped (320 g)
1 tablespoon of unsalted white gelatin, neutral flavor
1/3 cup of water (80 ml)
1 cup of creamy cream cheese (250 g)
2 tablespoons of freshly squeezed lemon juice
1/3 cup of finely ground almond flour (60 g)
For the topping
2 tablespoons of unsalted butter
1/4 cup of finely ground almond flour (45 g)
6 slices of firm white bread, crumbled
Place the chopped chocolate in a heatproof bowl and set it over a pot of simmering water, without letting the bottom touch the water
Stir gently until melted
Gradually spread the melted chocolate over the bottom and sides of a 25cm round cake pan with removable bottom
Let it cool in the refrigerator for 10 minutes or until it starts to set
If necessary, make adjustments by spreading more chocolate on the inside of the pan to cover the entire surface
Keep it refrigerated until ready to use
In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for a few minutes
Place the bowl over boiling water in a bain-marie and stir until dissolved. Reserve
In a medium-sized bowl, mix together the cream cheese, lemon juice, and almond flour
Add the reserved gelatin mixture, stir well, and pour into the prepared cake pan
Let it set in the refrigerator for about 4 hours or until firm
Prepare the topping: In a medium-sized skillet, combine the butter and almond flour and cook over high heat, stirring constantly until caramelized
Add the breadcrumbs and mix well
Remove from heat and reserve
When the cake is firm, gently loosen it with light taps on the bottom of the pan
Spread the topping just before serving
260 calories per slice
