This dessert cake is guaranteed a success as a conclusion to the dinner. It can be made a day or two before and taste just as good.
3 egg whites
1 tablespoon sugar
1/2 ts salt
120 g cooking chocolate
4 tbsp rum
100 g sugar
100 g butter
3 egg yolks
2 drops of almond extract
50 g sifted flour
50 g sifted almond flour
Grease and sprinkle a small cake tin with flour.
Beat egg whites, sugar and salt completely stiff. Set aside. Melt cooking chocolate and place in water bath.
Beat sugar and butter until light and fluffy. Mix in egg yolks, the melted chocolate, almond extract, flour and almond flour. Carefully invert the egg whites.
Bake deep in the oven at 175 degrees.
100 g white cooking chocolate
5 tablespoons butter
For the icing, melt white cooking chocolate in a water bath. Take the bowl of chocolate out of the water bath and stir in the butter. Set cold, until it has the right consistency to spread over the cake. Sprinkle over smash balls and set cold until eaten.
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