Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate mixture
Egg yolk mixture
Beaten egg whites
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Chocolate mixture
Melt the butter and chocolate in a pan over a low heat. Sift in the cocoa powder, add the salt, stir until smooth.
Egg yolk mixture
Using the whisk on a mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until the mixture is foamy. Stir in the chocolate mixture.
Beaten egg whites
Beat the egg whites with the salt until stiff. Gradually add the sugar, beat briefly until the egg whites turn glossy. Using a spatula, carefully fold the beaten egg whites into the chocolate mixture. Transfer two thirds of the mixture to the prepared tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove, leave the cake to cool on a rack. Spread the remaining mixture over the cake.
To finish baking
Approx. 10 mins. in the centre of an oven preheated to 180 °C.
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