| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 4 |
tb |
Caster sugar |
| 125 |
g |
Dark chocolate; melted |
| 6 |
tb |
Ground almonds |
| 300 |
ml |
Cream |
| 125 |
g |
Dark chocolate; melted, extra |
INSTRUCTIONS
1. Pre-heat oven to 180deg.C. Grease or line with Glad Bake a 20cm
springform cake tin.
2. Combine yolks with sugar and beat until mixed but not too full of
air. Add melted chocolate and almonds and mix to combine.
3. Beat egg whites until stiff and fold into yolk mixture. Spoon into
prepared tin and bake 45-50 minutes. Remove from oven and remove
sides of tin and allow cake to cool.
4. Place beaters and bowl in refrigerator to become cold before
making the topping. To gain a good marbled effect, the cream and
utensils need to be very cold. Whip cream and fold melted chocolate
through with a fork. Spread cream on top of cake.
Converted by MC_Buster.
Per serving: 2478 Calories (kcal); 194g Total Fat; (65% calories from
fat); 55g Protein; 176g Carbohydrate; 1013mg Cholesterol; 364mg
Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0
Fruit; 36 Fat; 10 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”