250 g of mildly bitter chocolate, cut into pieces
1 cup of butter
8 eggs
1 1/4 cups of sugar
5 egg whites beaten to a snow-like consistency
To dust
1 tablespoon of cocoa powder
1 tablespoon of confectioner's sugar
250 g of mildly bitter chocolate, cut into pieces
1 cup of butter
8 eggs
1 1/4 cups of sugar
5 egg whites beaten to a snow-like consistency
To dust
1 tablespoon of cocoa powder
1 tablespoon of confectioner's sugar
Melt the chocolate and butter in a double boiler
Beat the eggs with sugar until a creamy white mixture forms
Add the melted chocolate mixture and mix well
Join half of the whipped egg whites and beat rapidly to achieve homogeneity
Add the remaining egg whites and mix delicately
Reserve 1/4 of the cream in the refrigerator
The rest, place in an ungreased cake pan with a diameter of 20 cm
Bake in a moderate oven (180°C) preheated for about 1 hour or until inserting a toothpick yields a clean result
Remove from the oven and let cool for 10 minutes
Carefully remove the crust that formed on the surface of the cake
Break into small pieces and reserve
Let the cake cool for an additional 10 minutes
Unmold and let it cool completely
Cover the entire cake with the chilled cream, and on the sides, place the reserved cake crumbs
Refrigerate until serving
At the time of serving, dust with cocoa powder and then with confectioner's sugar
Serves 12
