Italian chocolate layered cake

Submitted by enr on 19 Oct 2011
5 eggs
100 g sugar
150 g butter
200 g of dark chocolate
Dedicating whites and yolks. Beat the egg whites on hard snow, and the yolks in another bowl whisk sugar. Melting chocolate with the butter in a water bath, when melted add them to the egg yolks. To the resulting mixture add the beaten whites while stirring slowly. Ready mix Pour into baking tin. The baking have a diameter not greater than 30 cm, if the new silicone forms may have do not suck, because there is enough butter, if the old can curry favor with butter and lightly flour dusting. Bake in preheated oven at 180C for 35-40 minutes without opening the oven. The finished cake is discharged after being well cooled and consumed after 12 hours. * The cake contains no flour, these are all products, rise enough of egg whites and tighten well.
0 users
19 Oct 2011


sucking you format and what is the diameter?

This is what happens? Wrote that is removed from the form, and I do not see it to toughen?

flour decelerated for some will not

no flour, baking as looking like cake clamp should be nice and cool then removed from the mold after 12 hours stay is consumed because it is already as syrupy and smoothed, appearance and taste and after stay different.