Melted butter or margarine
Cocoa powder for dusting
100 g of bittersweet chocolate
6 eggs (separated whites and yolks)
1/2 teaspoon of vanilla
3/4 cup of confectioner's sugar
100 g of peeled and ground almonds or cajun chestnuts
1/2 cup of cake flour
Melted butter or margarine
Cocoa powder for dusting
100 g of bittersweet chocolate
6 eggs (separated whites and yolks)
1/2 teaspoon of vanilla
3/4 cup of confectioner's sugar
100 g of peeled and ground almonds or cajun chestnuts
1/2 cup of cake flour
Grease a round mold with butter or margarine, about 20 cm in diameter with a hole in the middle
Dust with confectioner's sugar
Melt the chocolate in a water bath, then add the yolks, vanilla, and half of the confectioner's sugar, whisking
Mix together the ground almonds or cajun chestnuts and cake flour
Beat the whites until stiff peaks form
Add 1/4 of the whipped cream to the chocolate mixture and mix
Add the remaining whipped cream and almond mixture, mixing
Pour into the mold, close it well with aluminum foil and tie with string
Place the mold on a goiabada tin can or metal rest inside a 6-liter pressure cooker with three inches of water
Close the pressure cooker and cook for 20 minutes from the start of cooking
Let cool and demold.
