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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
Photo #6
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Place a bowl of chocolate in a larger bowl of hot water. Slowly melt the chocolate.
In a bowl, cream together butter and 50g of sugar. (Photo #1)
Add an egg yolk and mix well. Repeat this process twice. To prevent the batter from separation, make sure to mix in egg yolks one at a time, not all at once. (Photo #2)
Add melted chocolate and cocoa powder. Blend well. (Photo #3)
In a bowl, beat egg whites with a hand blender or whisk. Add 45g of sugar halfway through beating, and beat until stiff.
Take half of the meringue (#5) and add it to #4. Stir with a whisk and blend.
Add the rest of the meringue (#5) to #6 and mix with a rubber spatula. Try not to break the meringue foam. (Photo #4)
Pour the batter into a pan and smooth the surface. Lift the pan up about 10cm off of the counter and let it drop to remove air bubbles from the batter. (Photo #5)
Bake in a preheated oven at 170 °C (338 °F) for about 25 minutes. When a skewer inserted into the center of the cake comes out clean, it is done.
While the cake is still hot, remove the paper from the side.
When cooled, remove the paper from the bottom. Sprinkle with confectioners’ sugar. (Photo #6)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
one 15cm round pan |
532kcal |
90 minutes |
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| sweet chocolate couverture chips |
110g |
| sugar |
85g |
| butter |
110g |
| egg yolks |
60g |
| cocoa powder |
35g |
| egg whites |
90g |
【Preparation】
- Allow butter to soften at room temperature.
- Keep egg whites in the refrigerator until ready to use.
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