5 separated eggs
1/2 cup of sugar
1/3 cup of whole wheat flour
1/4 cup of cornstarch
3 spoons of unsweetened cocoa powder
Butter Cream:
1 cup of softened butter
1 1/4 cups of confectioner's sugar
6 drops of vanilla extract
100g of dark chocolate, melted
2 eggs
To decorate:
figs and crystallized pineapple slices (optional)
5 separated eggs
1/2 cup of sugar
1/3 cup of whole wheat flour
1/4 cup of cornstarch
3 spoons of unsweetened cocoa powder
Butter Cream:
1 cup of softened butter
1 1/4 cups of confectioner's sugar
6 drops of vanilla extract
100g of dark chocolate, melted
2 eggs
To decorate:
figs and crystallized pineapple slices (optional)
Beat the egg yolks with 1/4 cup of sugar until creamy
Combine the flour, cornstarch, and cocoa powder
Beat the egg whites in snow-like consistency with the remaining sugar
Add the egg whites to the chocolate mixture and mix carefully
Line a baking dish of 39 x 26 cm with parchment paper
Grease the paper and spread the batter on top
Bake in moderate temperature (170°C) until done
Let cool
Spread a little butter cream on top and roll
Cut off the ends and shape into two "branches"
Cover with the remaining butter cream and, using a fork, create tree-like patterns
Chill in the refrigerator until serving time
Then, if desired, decorate with figs and crystallized pineapple slices
To make the butter cream, beat softened butter with confectioner's sugar and vanilla extract
Add the melted chocolate and eggs and beat until creamy
