If you love chocolate like I do, then this recipe is perfect for you.Ingredients:
- 1.7 squares of dark chocolate
- 2 and 1/3 cups of butter
- 1 cup of superfine sugar
- 4 egg whites
- Dash of salt
- 2 tablespoons of plain flour
- 1 cup of whipped cream.
Utensils:
- piping bag
- mixing spoon
- saucepan
- spatula
Steps:
- Place a saucepan of water over medium heat. Put the chocolate and butter in a smaller pan and place it in a larger one. Cook while stirring until everything has melted.
- Remove the saucepan from the heat. Add the sugar and stir until it has dissolved. Gradually add sugar and stir until it has dissolved. Gradually add flour and keep stirring until well mixed. Set aside to cool.
- Beat egg whites until they are stiff using a hand beater or an electric mixer. Add a dash of salt before you begin so the eggs will be ready faster.
- When the chocolate mixture is lukewarm, carefully mix the egg whites. Use a spatula to lift up the chocolate mixture and gently blend in the egg whites.
- Grease and flour a 10 inch diameter spring form pan and pour the mixture into it.
- Bake in a preheated oven at 300 degrees Fahrenheit for about 25 minutes. The cake should have a light crust but still be soft on the inside. To test if the cake is cooked, poke a skewer into the middle, if it comes out clean the cake is ready.
- Remove the cake from the oven and let it cool on a wire rack.
- When the cake is cool, decorate with whipped cream.
Recipe selected by S. S. L. from the Young Chef’s Italian Cookbook.
No comments:
Post a Comment