Mary Miso - Recipes for every day - Cookbooks
120g soft butter
225g sugar
6 eggs (room temperature)
170g dark chocolate (65% cocoa)
2 tea spoons vanilla extract
150g ground almonds
1 tea spoon salt
icing sugar
Preheat oven to 180°C.
Grease a baking tin with 24cm diameter.
Seperate egg yolks and egg whites.
Chop chocolate roughly and melt in a thin-walled bowl over a pan of simmering water.
Beat butter and 150g of sugar until fluffy. Little by little add egg yolks. Add melted chocolate and vanilla extract. Add ground almonds and salt.
In a separate bowl beat the egg whites and 75g of sugar until stiff. Add stiff egg white tot he chocolate.
Pour cake mixture into the baking tin. Bake 50 minutes.
Let cool and sprinkle with icing sugar.
