👨‍🍳Preparation
1️⃣Prepare the device
In a bowl, crack the eggs and add the brown sugar.

Whisk until you obtain a smooth mixture.

Stir in the Greek yogurt, then add the almond flour,
cocoa, and baking powder.

Mix until you get a thick, smooth and very chocolatey paste.

2️⃣Cooking
Pour the batter into a baking pan lined with parchment paper.

Bake at 180°C for 20 minutes .

The center should remain slightly soft.
The tip of the knife should come out moist.

Allow to cool completely before adding the shell.

3️⃣The crispy shell
Melt the chocolate in a double boiler or in the microwave.

Add the crushed almonds and mix.

Pour over the cold cake and spread quickly with a spatula.

Place in the refrigerator for a minimum of 30 minutes ,
until the shell hardens.