Margarine (for greasing)
Wheat Flour (for dusting)
For the batter
100g of bittersweet chocolate, chopped
3/4 cup of milk (180ml)
1 1/2 teaspoons of vanilla extract
3/4 cup of butter (150g)
2 cups of confectioner's sugar, sifted (360g)
3 eggs
2 3/4 cups of wheat flour (330g)
1 1/2 teaspoons of baking soda
1/2 teaspoon of baking powder
For the frosting
200g of bittersweet chocolate, chopped
2 egg whites
1 cup of confectioner's sugar (150g)
Margarine (for greasing)
Wheat Flour (for dusting)
For the batter
100g of bittersweet chocolate, chopped
3/4 cup of milk (180ml)
1 1/2 teaspoons of vanilla extract
3/4 cup of butter (150g)
2 cups of confectioner's sugar, sifted (360g)
3 eggs
2 3/4 cups of wheat flour (330g)
1 1/2 teaspoons of baking soda
1/2 teaspoon of baking powder
For the frosting
200g of bittersweet chocolate, chopped
2 egg whites
1 cup of confectioner's sugar (150g)
Preheat the oven to 180°C (medium)
Grease and dust a 27cm x 40cm baking dish with margarine and wheat flour. Reserve
Prepare the batter: in a small saucepan, melt the chocolate and milk over low heat, stirring constantly, until the mixture thickens (about 5 minutes)
Remove from heat, add vanilla extract, and let cool
In a mixer, beat the butter, confectioner's sugar, and eggs until smooth
Avoid stopping, gradually add the chocolate mixture and then the flour mixture with baking soda and powder, until the batter is smooth
Transfer to the prepared baking dish and bake in the preheated oven at 180°C (about 35 minutes)
Remove from oven, let cool, and unmold
Prepare the frosting: in a small refractory bowl set over a pot of simmering water, melt the chocolate, stirring delicately
In a mixer, beat the egg whites until frothy
Add confectioner's sugar and beat until well combined
Add chocolate and beat until smooth
Cut the cake into 20 pieces and spread the frosting evenly over them
Place in a serving dish and serve
229 calories per piece
