200g of sugar
250g of butter
6 egg whites
230g of cocoa powder
6 whipped egg whites with 1 pinch of salt
3 tablespoons of all-purpose flour sifted
200g of sugar
250g of butter
6 egg whites
230g of cocoa powder
6 whipped egg whites with 1 pinch of salt
3 tablespoons of all-purpose flour sifted
Beat the egg whites with sugar until white, then add the butter and beat some more
When smooth, add the cocoa powder beating continuously
Add the whipped egg whites, beat only to mix
Divide the mixture in half and refrigerate one half
To the other half, add 3 tablespoons of flour sifted and place in a non-tall, greased and floured pan
Bake in moderate oven as this cake bakes quickly and should not be too dry
When cool, unmold and cover with the refrigerated mixture
Garnish with granulated chocolate and maraschino cherries
Serve preferably frozen, the next day.
