A divine rustic home style cake, very chocolaty not over sweet and never dry... Simple and fast. Just bake at the beginning of the meal and serve it warm with a Chantilly or redberry coulis. The success is guaranted.
Ingredients (yield 1 large round cake or 6 ramequins)
- 220 g chocolate
- 6 egg yolks
- 6 egg whites
- 150 g sugar
- 150 g butter
- 2 TBS flour
Procedure
- Melt chocolat and butter (bain marie or slowly in microwave)
- Mix yolks, sugar and flour on high speed ("blanchir")
- Beat whites to stiff peak.
- Meanwhile, mix the chocolate/butter and sugar/yolk/flour
- Gently add the whites to the mixture using a spatula
- Pour in into individual ramequins or a large mould (don't forget to brush thoroughly melted butter so that your cake won't stick)
- Bake at 160 C / 320 F for around 20 mn (check doneness with a toothpick, the inside should still stay moist)
- Unmould when still hot
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