It is a rainy day in Venezuela unless in the area where I live, I find it excellent these moments when the day is very cloudy and rainy since we come from a few days of extreme heat, while I write this post and I listen to the songs of one of my favorite groups Backstreet Boys, I remember also when on many rainy afternoons was the perfect excuse to bake some delicious sweet recipe or just prepare a good hot chocolate, nowadays it is very difficult in Venezuela to give us those tastes but surely many of us make a great effort and we managed to get back those rainy afternoons.

There is a chocolate cake that does not have flour (gluten free), it is amazing that this cake in particular has a small history, it was created around 1920 by a baker to whom some tourists had ordered a chocolate cake, the baker forgot to incorporate the flour, however, the customers considered it a delight that would soon be incorporated into all the menus of the island of Capri, this cake had an exquisite texture, wet and strangely light, tourists from that moment were delighted. Today this cake is present in the whole world especially for those people with Gluten intolerance.

ingredients:

• 250 gr of chocolate
• 150 grams of butter
• 4 medium eggs
• 100 gr of sugar
• 200 gr ground almonds

Preparation:

Beat the eggs with the sugar for about 5 minutes at high speed with electric apparatus, until forming a dense cream in which the rods are marked, melt 220 g of chocolate with the butter, let cool slightly, add to the egg mixture and, Finally, the almond. Mix well and pour into greased mold, cut the remaining 30 g of chocolate and place on the dough, bake about 30-35 minutes at 180 ° in preheated oven, once ready to be molded when it has been tempered and let cool on a rack.