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Ingredientes
- 4 ½ ounce (125 g) butter
- 5 ½ ounce (150 g) powdered sugar
- 4 ½ ounce (125 g) chocolate
- 3 ounce (80 g) bread crumbs
- 2 ¼ ounce (65 g) almond pwdr
- 3 Large eggs
- ½ tsp vanilla pwdr
- 7 ounce (200 g) fresh cream
- 3 tbsp sugar
Direcciones
- Separate the yolks from the egg whites
- Generously butter a layer cake pan
- Preheat the oven to 400°F (200°C)
- In the microwave, heat the chocolate in a terrine along with 1 Tbsp. of water
- Remove from microwave and add in the softened butter, folding it into the chocolate to create a smooth cream Allow to cold
- When the mix is hot, add in the bread crumbs, egg yolks and vanilla
- Beat the egg whites till very stiff, blend them into the chocolate mix very carefully, and pour the mix into the layer cake pan
- Place in the oven at 400°F (200°C) for 15 min, then lower the heat to 300°F (150°C) and bake for the remaining 30 min
- Remove the cake from the oven and allow it cold in the pan 30 min before serving the cake, pour the cream into a bowl and place it in the freezer
- Just before serving the cake, remove the cream from the freezer, beat it into whipped cream, turn the cake out of the mold onto a plate, and decorate it with the whipped cream
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 566 | |
| Calories from Fat 347 | 61% |
| Total Fat 40.08g | 50% |
| Saturated Fat 22.88g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 279mg | 12% |
| Potassium 314mg | 9% |
| Total Carbs 51.11g | 14% |
| Dietary Fiber 4.7g | 16% |
| Sugars 33.27g | 22% |
| Protein 9.71g | 16% |
