Creamy Cake

Preparation

1

Preheat the oven to medium temperature

Melt the chocolate and butter in a double boiler, stirring occasionally until smooth

Let it cool

2

Add the vanilla extract, salt, and 6 tablespoons of confectioners' sugar

Mix well

Add the egg yolks one at a time, mixing well after each addition, until smooth

Combine the flour and mix

3

Beat the egg whites in an electric mixer until soft peaks form

Gradually add the remaining confectioners' sugar to the egg whites, beating until stiff peaks form

Fold 1/4 cup of the beaten egg whites into the chocolate mixture

Mix with a spatula

Add the remaining egg whites and mix gently until smooth

4

Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted comes out slightly moist

5

Remove from the oven and let cool for 10 minutes

Remove the cake from the pan and let it cool

Serve with ganache (see recipe on page 33)

Yield: 8 portions

Calories per portion: 490

Average difficulty