200g of milk chocolate
1 cup (ch) plus 2 tablespoons of all-purpose flour
1/2 cup (ch) of butter
6 eggs
1/4 teaspoon of salt
200g of caju nut (ground)
50g of crushed biscuit (like meringue)
Confectioner's sugar to dust
200g of milk chocolate
1 cup (ch) plus 2 tablespoons of all-purpose flour
1/2 cup (ch) of butter
6 eggs
1/4 teaspoon of salt
200g of caju nut (ground)
50g of crushed biscuit (like meringue)
Confectioner's sugar to dust
Melt the chocolate in a bain-marie
Transfer it to a mixer and add half the flour, butter, and mix until it forms a fluffy foam
Add the egg yolks one at a time, continuing to beat for another 5 minutes. Reserve
Beat the whites in soft peaks with a pinch of salt and then add the remaining flour
Remove from the mixer and fold in the chocolate, nutmeg, and crushed biscuit, each one at a time, moving slowly in a circular motion
Pour into a greased and floured cake pan and bake in a moderate preheated oven
Let it cool, then dust with confectioner's sugar
Serve with raspberry syrup.
