Ingredients :
- Batter
- 175 grams butter
- 175 grams caster sugar
- 3 eggs
- 1 pinch salt
- Dry ingredients
- 40 grams ground almonds
- 135 grams flour
- 20 grams 100% cacao
- 2 tsp baking powder
- Chocolate
- 1 1/2 tbsp milk
- 100 grams dark chocolate
- Meringue
- 6 egg whites
- 2 tbsp caster sugar
- 1 tsp icing sugar
Method :
- Preheat oven to 180°C
- Grease and line a suitable cake tin. 7-8 inches is fine.
- Melt chocolate with milk and some of the cacao (maybe half) in a ban marie then set aside and allow to cool
- Cream together butter and sugar until fluffy
- Add the eggs one at a time and beat in with electric whisks to make a smooth batter
- Add the salt
- Whisk together the egg whites until peaks begin to form, add 2 tablespoons if caster sugar and continue whisking until there are shiny stiff peaks
- Mix together the flour, almonds baking powder and remaining cacao
- Gently mix the dry ingredients into the batter followed by the chocolate
- Take one third of the meringue and beat into the batter - to loosen/lighten the mix
- In two batches- gently fold in the remaining meringue with a metal spoon
- Gently spoon the mixture into the cake tins and smooth out the top. Bang down in a flat surface to remove any pockets of air
- Bake for 40-45 mins until skewer inserted into middle comes out clean
- Allow to cool and sprinkle with icing sugar. Or add whatever rolling you prefer (eg melted chocolate, ganache, frosting etc)
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