Type: Dessert
Ingredients:
3 eggs
3.5 dl sugar
150 g butter
1.5 dl cocoa powder
2 dl wheat flour
1 tsp vanilla
1.75 dl cream
150 g dark chocolate (70-85%)
20 g butter
Oven: 175°C
Preparations:
Whip egg & sugar at least 3 minutes. Melt butter, take from heat,
add cocoa powder. Gently stir cocoa butter into the egg mixture, add flour + vanilla
and stir it all to a smooth mixture. Pour mixture in baking tray with removable edges.
Bake for 30-35 minutes depending on tray size.
Mix butter, cream, chocolate and melt on low heat. Take off heat, let solidify
in room temperature.
When the cake and cream has cooled, coat the cake with the chocolate cream.
Let the cake rest for 2-3 days before serving.
Serve the cake with Limoncello raspberry sauce.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
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