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Receta Chocolate Cake With Meringue Crust
by Global Cookbook

Chocolate Cake With Meringue Crust
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  Raciónes: 6

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

  1. Sift the cocoa and flour into a bowl with a pinchof salt.
  2. Using a wooden spoon beat the butter with 200g sugar till creamy.
  3. Beat in 3 egg yolks 1 whole egg and the soured cream.
  4. Stir in the chocolate chunks.
  5. Whisk 3 egg whites to soft peaks then whisk in the remaining 125g sugar till thick and glossy.
  6. 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.
  7. Spoon the chocolate mix into the tin and gently spread out till it meets the meringue.
  8. Spoon the remaining meringue over the top.
  9. Using the tip of a knife swirl some of the stiff cake mix into the meringue topping 2 to 3 times.
  10. Place in a preheated oven (170C/325F/Gas Mark 3) for 30 min then cover loosely with foil.
  11. Bake for a further 40 min or possibly till a wooden skewer inserted into the middle comes out clean.
  12. Remove allow to cold completely in the tin then remove the sides and decant onto a plate.
  13. Serves 6