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BAM Cake converter 
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Ingredients:
- 100 g flour
- 25 g BAM cocoa powder
- 75 g butter
- 25 g ground walnuts or almonds
- 50 g brown sugar
- 1 egg, beaten
- 2 eggs
- 1 egg yolk
- 200 g brown sugar
- 200 g whipping cream
- 2 lemons - grated zest and juice
- chocolate chips for decoration
Instructions:
1
Sift the flour and cocoa powder. Add the butter, walnuts, sugar and egg. Knead the dough and spread it over the cake tin. Use your fingers to form the edge. Place in a refrigerator for 30 minutes.
2
Prick the dough several times with a fork, cover with baking paper or foil and weight it down with the baking beans. Bake in a preheated oven at 200 degrees for 12-15 minutes. Remove the beans and paper and bake for another 10 minutes. Reduce the oven temperature to 150 degrees.
3
Whisk together the eggs, egg yolk and sugar. Stir in the whipped cream. Add the lemon zest and then gradually fold in the lemon juice.
4
Spread the filling over the dough and bake for 50 minutes. Remove the cake from the tin and allow to cool. Decorate with chocolate shavings and serve.
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