100 g of bittersweet chocolate
6 eggs
3/4 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
100 g of peeled and ground almonds or cajus
1/2 cup of cake flour
butter or margarine
confectioner's sugar for dusting
100 g of bittersweet chocolate
6 eggs
3/4 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
100 g of peeled and ground almonds or cajus
1/2 cup of cake flour
butter or margarine
confectioner's sugar for dusting
Grease a 20 cm round mold with butter or margarine and dust with confectioner's sugar
Melt the chocolate in a double boiler
Remove from heat and combine with eggs, vanilla extract, and half of the confectioner's sugar, beating well with a wooden spoon
At this point, mix together ground almonds or cajus with cake flour
Beat egg whites with remaining confectioner's sugar until stiff peaks form
Add 1/4 of the meringue to the chocolate mixture and mix carefully
Add the remaining meringue and almond/cake flour mixture, mixing carefully
Place in prepared mold
Place in a pressure cooker with capacity for 6 liters, over an inverted empty goiabada tin or metal rest
Add water to come halfway up the mold
Close tightly with aluminum foil and tie with twine
Close pressure cooker
When vapor starts to escape from valve, mark 20 minutes
Let cool and demold
Serves 8 people
Optional: dust with whipped cream
