| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 16 | oz | Bittersweet chocolate |
| 10 | oz | Sugar |
| 8 | oz | Flour |
| 5 | oz | Butter |
| 10 | Egg yolks | |
| 12 | Egg whites |
INSTRUCTIONS
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the 8 oz of flour. Put into a butter and floured cake pan and bake for 45 minutes at low (250). Let cool. Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar while beating. Fold into them the rest of the chocolate which must be hardly warm. Cover the cake with the chocolate mousse. Then sprinkle over the top and the side grated chocolate. Leave the cake in the refrigerator 2 hours before serving.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”