Butter or margarine
Confectioner's sugar for dusting
100g of semi-sweet chocolate
6 eggs
3/4 cup of confectioner's sugar
1/2 teaspoon of vanilla
100g of peeled and ground almonds or chestnuts
1/2 cup of all-purpose flour
Butter or margarine
Confectioner's sugar for dusting
100g of semi-sweet chocolate
6 eggs
3/4 cup of confectioner's sugar
1/2 teaspoon of vanilla
100g of peeled and ground almonds or chestnuts
1/2 cup of all-purpose flour
Grease a 20cm round cake pan with butter or margarine, and poke a hole in the middle
Dust with confectioner's sugar
Melt the chocolate over low heat
Add the egg yolks, vanilla, and half of the confectioner's sugar, beating well
At another time, mix together the ground almonds or chestnuts and all-purpose flour
Beat the egg whites until stiff and fold in the remaining confectioner's sugar
Add 1/4 of the meringue to the chocolate mixture and stir
Add the remaining meringue and almond-flour mixture, stirring well
Pour into the prepared pan, cover with aluminum foil and tie with twine
Place the pan on an inverted can of condensed milk or a metal trivet in a large saucepan with 3 cups of water
Close the saucepan and cook for 20 minutes from the start of pressure
Let all the pressure out before opening the saucepan
Let it cool and then unmold.
