180g of bittersweet chocolate
1/2 cup of boiling water
250g of unsalted butter or margarine
2 cups all-purpose flour
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour sifted with baking soda and salt
1/2 teaspoon salt
1 cup buttermilk
180g of bittersweet chocolate
1/2 cup of boiling water
250g of unsalted butter or margarine
2 cups all-purpose flour
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour sifted with baking soda and salt
1/2 teaspoon salt
1 cup buttermilk
Break the chocolate into small pieces and melt in boiling water
Let it cool
Beat the butter or margarine with sugar until light and fluffy
Add the egg yolks and beat well
Add the melted chocolate and vanilla extract
Sift together the flour, baking soda, and salt
Add to the chocolate mixture, alternating with buttermilk
Beat the egg whites until stiff peaks form
Fold into the chocolate mixture
Pour into a 25cm round cake pan, well greased
Bake in a moderate oven for about 1 hour or until a toothpick inserted in the center comes out clean
Let it cool for 10 minutes before removing from the mold
After cooling, top with Chantilly cream or the following glaze:
