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    Twice-baked Chocolate Cake

    -

    portioner

    1 hour 12 minutes

    total tid
    Begynd at lave mad

    Ingredienser

    240g 70% Dominican Republic chocolate

    240g unsalted butter

    7 eggs, separated

    260g caster sugar

    15g cocoa powder, sifted

    Vejledning

    Melt chocolate & butter together, then cool slightly.

    Whisk egg whites with ⅓ of the sugar to soft peaks. Then, whisk yolks with remaining sugar until thick & pale.

    Stir melted chocolate and butter into yolks, then fold in egg whites and cocoa powder

    Pour half the batter into a lined 20cm tin. Bake at 170°C fan for 45 min, until set. Cool slightly & press edges flat.

    Lower oven to 160°C fan. Pour in remaining batter & bake 25–30 min, until edges are set & middle is soft.

    Cool before slicing.

    -

    portioner

    1 hour 12 minutes

    total tid
    Begynd at lave mad

    Klar til at begynde at lave mad?

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    Ingredienser

    240g 70% Dominican Republic chocolate

    240g unsalted butter

    7 eggs, separated

    260g caster sugar

    15g cocoa powder, sifted

    Vejledning

    1

    Melt chocolate & butter together, then cool slightly.

    2

    Whisk egg whites with ⅓ of the sugar to soft peaks. Then, whisk yolks with remaining sugar until thick & pale.

    3

    Stir melted chocolate and butter into yolks, then fold in egg whites and cocoa powder

    4

    Pour half the batter into a lined 20cm tin. Bake at 170°C fan for 45 min, until set. Cool slightly & press edges flat.

    5

    Lower oven to 160°C fan. Pour in remaining batter & bake 25–30 min, until edges are set & middle is soft.

    6

    Cool before slicing.