[quote] 360g of champagne biscuits [/quote]
[quote] 540g of bittersweet chocolate, chopped [/quote]
[quote] 1 cup of confectioner's sugar [/quote]
[quote] 1 tablespoon of vanilla extract [/quote]
[quote] 8 large egg yolks, separated [/quote]
[quote] Confectioner's sugar for dusting [/quote]
[quote] 360g of champagne biscuits [/quote]
[quote] 540g of bittersweet chocolate, chopped [/quote]
[quote] 1 cup of confectioner's sugar [/quote]
[quote] 1 tablespoon of vanilla extract [/quote]
[quote] 8 large egg yolks, separated [/quote]
[quote] Confectioner's sugar for dusting [/quote]
[quote] Prepare a round cake pan with a diameter of 24cm by lining it with champagne biscuits [/quote]
[quote] Reserve [/quote]
[quote] Melt the chocolate and confectioner's sugar in a medium saucepan over low heat, stirring until smooth [/quote]
[quote] Remove from heat and stir in vanilla extract [/quote]
[quote] Beat the mixture with a wooden spoon until smooth [/quote]
[quote] Let it cool slightly [/quote]
[quote] In a large bowl, beat the egg yolks with an electric mixer on medium speed [/quote]
[quote] Gradually add the chocolate mixture to the eggs, beating constantly until stiff [/quote]
[quote] Beat the egg whites in a separate bowl until stiff peaks form [/quote]
[quote] Fold the egg whites into the chocolate mixture until well combined [/quote]
[quote] Pour 1/4 of the batter into the prepared pan over the biscuits [/quote]
[quote] Cover with another layer of biscuits and repeat this process three times, alternating layers of batter and biscuits [/quote]
[quote] Refrigerate for at least 4 hours or overnight [/quote]
[quote] To serve, remove the cake from the mold and place it on a serving plate [/quote]
[quote] Dust with confectioner's sugar [/quote]
