 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
|
Finely chop chocolate. Melt the chocolate over low heat or by double boiling.
In a bowl, beat egg whites and sugar until stiff. (Photo #1)
To the melted chocolate, stir in butter and egg yolks, in that order, and blend well. (Photo #2)
Stir in 1/3 of the meringue (#2) and combine.
Sift in the sifted dry ingredients and mix lightly. (Photo #3)
Stir in the rest of the meringue and blend until well combined. (Photo #4)
Fill a kouglof pan with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for 50 - 60 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. (Photo #5)
After cooling, sprinkle with confectioners’ sugar generously.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 15cm kouglof pan |
0kcal |
120 minutes |
|
| chocolate |
80g |
| butter |
80g |
| egg yolk |
60g |
| almond powder |
40g |
| cocoa powder |
10g |
| cake flour |
60g |
| egg white |
90g |
| sugar |
90g |
| confectioners’ sugar |
|
【Preparation】
- Allow butter to soften at room temperature.
- Sift together almond powder, cocoa powder and flour.
- Butter and flour the pan.
|
|
|
