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| ●Chocolate Batter |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and sugar. (Photo #1)
Add beaten egg whites and mix until smooth and creamy. (Photo #2)
Fold in the sifted dry ingredients and blend. The batter should be runny enough to pipe. (Photo #3)
Pipe the batter onto a round pan, to a depth of 1cm. Bake until light brown. (Photo #4)
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| ●Plain Batter |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and half of the sugar (45g). (Photo #1)
In a bowl, combine eggs and the rest of the sugar (45g). Beat until creamy and heavy. (Photo #2)
Stir in the egg mixture (#2) to the butter mixture (#1) and mix lightly. Then add almond powder and flour and mix lightly. (Photo #3)
Over the baked chocolate bottom, fill the round pan with the batter 4/5 full. (Photo #4)
Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes. If the surface browns but the center is still not done, cover with foil and continue baking.
After cooling, sprinkle with cocoa powder*, then confectioners’ sugar*, as in the top photo.
(*Not included in the ingredients list. Have extra amount ready.)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 15cm round pan |
480kcal |
120 minutes |
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| butter |
90g |
| sugar |
40g |
| egg whites |
40g |
| cake flour |
110g |
| cocoa powder |
10g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
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| butter |
90g |
| sugar |
90g |
| whole eggs |
100g |
| almond powder |
30g |
| cake flour |
70g |
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