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Cocoa mass 65g, Allulose 60ml, 2 eggs (90g), Almond Breeze Unsweetened 70ml / serves 2
Preheat the oven to 170°C (338°F).
Melt cocoa mass and butter together using a double boiler.
In a bowl, add sugar and eggs, and whisk thoroughly.
Mix the melted cocoa mass and butter into the egg mixture.
Sift cake flour and gently fold into the mixture.
Pour the batter into a cake pan.
Bake in the oven at 170°C for 25-30 minutes.
Cool and remove from the pan.
