- 4 eggs
- 100 grams sugar
- 100 grams chocolate
- 200 grams butter
- 2 tbsp cocoa powder
- 4 tbsp flour
- 2 tsp baking powder
- 500 ml heavy cream
- 200 grams dark chocolate
- Other:
- 100 ml heavy cream
- 50 grams white chocolate
INSTRUCTIONS:
- Preheat oven to 180°C. Grease and line bottom and sides of the baking pan (20x35cm ) with parchment paper.
- In a small heavy saucepan melt chocolate with butter over very low heat. Cool to lukewarm.
- Using a electric mixer, beat egg yolks with sugar until thick and pale. Fold in melted chocolate until blended.
- Sift flour, baking powder and cocoa powder and gradually add to the mixture. Beat for another minute until mixture is an even color.
- In a separate bowl, whisk egg whites until stiff. Gently fold the egg whites into the cocoa mixture until evenly mixed.
- Pour the batter in prepared baking pan and bake for 20 minutes. Check with a toothpick, it should come out clean if the cake is ready.
- While the cake is still hot, poke holes in the top with a fork. Pour over 100 ml hot heavy cream.
- Meanwhile, prepare the ganache. Heat heavy cream almost to a boil and pour over the chopped chocolate. Mix well and pour over the cake.
- Place the cake in the refrigerator for couple of hours or until firm.
- Once firm, using a cookie cutter, cut rounds out of the cake.Before serving, grate white chocolate over the top.
Source: Soul Kitchen
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