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Chocolate almond cake

• 175 grams of butter
• 175 grams of Cristal de Caña sugar
• 3 eggs
• 140 grams of pastry flour
• 25 grams of ground almond
• 60 grams of almonds
• ½ teaspoon of baking powder
• 100 milliliters of milk
• 60 grams of chocolate powder
• 1 pinch of salt
• 50 grams of chocolate chips

1. Preheat the oven to 180ºC with both heat up and down.
2. Beat the butter with the Cristal de Caña sugar until the mixture becomes a smooth cream.
3. Add the eggs one by one while you continue beating and pouring the milk in a thin stream.
4. In a separate bowl, mix the flour with the yeast, the chocolate powder and the pinch of salt. Then add it to the previous dough, sieving it and stirring it with a spatula. Finally, add the ground almond, the granulated almond and the chocolate chips.
5. Grease a 20-centimeter cake pan with butter and pour the dough carefully, smoothing the surface.
6. Bake for 50 minutes until the cake is golden or if you prick the center with a toothpick, it comes out clean.
7. Take the cake out of the oven, let it cool down in the mold for a while and unmold it on a rack until it is ready to be served.