340 semisweet chocolate, chopped into large pieces
12 eggs, large
1 2/3 cups granulated sugar
1 tablespoon espresso powder, dissolved in 2 tablespoons of hot water
200 milliliters whipping cream, (filling)
2 egg yolks, (filling)
20 grams sugar, (filling)
1 teaspoon ginger powder, (filling)
Preparation
1h 30 mins
0 mins
Medium
Preheat the oven to 180°C. Grease a baking tray and line it with parchment paper.
Melt the chocolate in a double boiler until completely melted. Let cool.
Place the eggs in a large bowl and beat with a hand mixer along with the sugar on high speed until the mixture is pale and triples in volume.
Stir one-third of the egg mixture into the cold chocolate to lighten it. Add the dissolved coffee and gently fold in the remaining egg mixture.
Pour the mixture into the prepared tray and bake for 25 to 30 minutes. Let cool for 30 minutes.
For the filling: Heat the whipping cream with the ginger for about five minutes. Add the beaten egg yolks with the sugar to the cream. Stir over medium heat until the cream thickens. Strain and let cool.
Place a clean kitchen towel on a flat surface and dust with powdered sugar. Run a knife around the edges of the tray to release the cake more easily. Flip the cake onto the towel and carefully remove the parchment paper.
Add the ginger filling on top of the cake and place a row of canned cherries in the corner. Roll it up using the towel as a guide without rolling it with the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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