150 grams semisweet chocolate, equivalent to 1 bar of Turin chocolate
6 egg yolks
6 egg whites
2/3 cups granulated sugar
1 teaspoon vanilla essence
1/8 teaspoons cream of tartar
1/2 cups flour, sifted
1 cup whipping cream
1/4 cups icing sugar
1 cup mascarpone cheese
1 teaspoon vanilla essence
1 cup raspberries
1/4 cups cow's milk
Preparation
45 mins
0 mins
Medium
On a baking sheet, place parchment paper and grease with butter and sprinkle with flour.
In a double boiler, melt the chocolate with ¼ cup of milk and let cool for about 10 minutes.
Beat the egg yolks with half of the refined sugar until they are white and frothy, about 5 minutes. Add the melted chocolate and vanilla.
In another bowl, beat the egg whites with cream of tartar until fluffy. At this point, add the remaining refined sugar gradually. They should remain soft.
Pour a quarter of the egg whites into the chocolate mixture and fold in the flour. Add the rest of the egg whites (always folding) to avoid deflating the mixture. Pour onto the baking sheet and spread with a spatula.
Bake for 20 minutes at 190º Celsius or until lightly browned. Remove and let cool.
To prepare the cream, place in a bowl and whip until it doubles in volume. Gradually add the powdered sugar, mascarpone cheese, and one teaspoon of vanilla.
Spread the cream on the cold cake and roll it up. If desired, add some raspberries.
Transfer to a platter and decorate with whipped cream and raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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