CookEatShare is also available in English
Cerrar
click to rate
1 voto | 0 views

Ingredientes

Direcciones

  1. Line the base and ring of a hinged mould with baking paper. Chop the chocolate or chop it coarsely. Melt the butter with the chocolate in a bain-marie or in a saucepan over very low heat and let cool. Separate the eggs and beat the egg yolks with the sugar (set aside 1 tablespoon for the egg whites) until foamy. Incorporate the frozen chocolate mass and the almonds. Beat the egg whites with salt and 1 tablespoon of sugar and incorporate them into the chocolate mixture. Pour the dough into the hinged mould and bake in a preheated oven at 170 º C for about 45-55 minutes. After 45 minutes of cooking drill holes in the center of the cake with a wooden stick to test it. If there are damp crumbs when you pull it out, you’re in the right place. If the batter is still sticky, bake for a few more minutes. Let the cake cool completely, only after remove from the mold and sprinkle with icing sugar through a strainer.
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment