300 g of papaya seeds
300 g of butter
300 g of sugar
10 eggs
1 1/2 teaspoons of active dry yeast
2 tablespoons of whiskey syrup
1 vanilla pod packet (or 10 drops of natural vanilla extract)
600 g of dark chocolate
Butter and breadcrumb for greasing
300 g of papaya seeds
300 g of butter
300 g of sugar
10 eggs
1 1/2 teaspoons of active dry yeast
2 tablespoons of whiskey syrup
1 vanilla pod packet (or 10 drops of natural vanilla extract)
600 g of dark chocolate
Butter and breadcrumb for greasing
If possible, purchase papaya seeds already ground
If not, follow these steps: soak the papaya seeds in water for 15 minutes before preparing the cake
Drain and dry them with a paper towel
Sift the papaya seeds into a fine-mesh sieve
Spread them out on a baking sheet and let them air-dry
The next day, check if the papaya seeds are completely dry
Grind the papaya seeds in a blender with a spoonful of sugar. Reserve
Coarsely grate 300 g of chocolate. Reserve
Beat the egg yolks with butter and sugar
Add the ground papaya seeds, chocolate, whiskey syrup, yeast, and vanilla extract to the mixture
Finally, fold in the egg whites
Bake the cake in a greased tart pan at medium temperature
After baking, remove it from the oven and reserve
While that's cooling, melt 300 g of chocolate in a water bath
Still warm, spread it over the cake
Let it cool and serve.
