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| ●Instructions |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together egg yolks and 40g of the sugar. (Photo #1)
In another bowl, combine egg whites and 80g of the sugar. Beat until stiff.
Stir in the meringue and the sifted dry ingredients alternately to the egg yolk mixture. Blend well. (Photo #2)
Fill a baking tray with the batter to a depth of 1cm. Bake in a preheated oven at 160 °C (320 °F) for 25 minutes until brown.
After cooling, slice the cake into 5mm layers, then cut each of them into 5cm strips.
Thinly spread chocolate sauce on one of the strips, then place another on top. Repeat this process and make four-layer cakes. (Photo #3)
Cut into bite size pieces and sprinkle with confectioners’ sugar.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
one 20cm square baking mold |
272kcal |
80 minutes |
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| whole eggs |
240g |
| sugar |
120g |
| cake flour |
50g |
| cocoa powder |
30g |
| chocolate sauce |
70g |
| confectioners’ sugar |
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【Preparation】
- Separate eggs.
- Divide sugar into 80g and 40g portions.
- Sift together flour and cocoa powder.
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