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Ingredientes
- 75 gm cocoa
- 200 gm selfraising flour
- 125 gm unsalted butter softened
- 325 gm golden brown caster sugar
- 4 lrg Large eggs
- 142 ml soured cream
- 150 gm dark chocolate minced into large chunks
Direcciones
- Sift the cocoa and flour into a bowl with a pinchof salt.
- Using a wooden spoon beat the butter with 200g sugar till creamy.
- Beat in 3 egg yolks 1 whole egg and the soured cream.
- Stir in the chocolate chunks.
- Whisk 3 egg whites to soft peaks then whisk in the remaining 125g sugar till thick and glossy.
- Butter and lightly flour a 24cm springform pan and spread about two thirds of the meringue around the sides not the base spreading about threequarters of the way up the sides.
- Spoon the chocolate mix into the tin and gently spread out till it meets the meringue.
- Spoon the remaining meringue over the top.
- Using the tip of a knife swirl some of the stiff cake mix into the meringue topping 2 to 3 times.
- Place in a preheated oven (170C/325F/Gas Mark 3) for 30 min then cover loosely with foil.
- Bake for a further 40 min or possibly till a wooden skewer inserted into the middle comes out clean.
- Remove allow to cold completely in the tin then remove the sides and decant onto a plate.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 418 | |
| Calories from Fat 285 | 68% |
| Total Fat 32.03g | 40% |
| Saturated Fat 18.16g | 73% |
| Trans Fat 0.03g | |
| Cholesterol 194mg | 65% |
| Sodium 72mg | 3% |
| Potassium 245mg | 7% |
| Total Carbs 24.72g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 11.86g | 8% |
| Protein 8.98g | 14% |
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