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1/2 teaspoonful of vanilla extract (light whipped cream)
2 teaspoons of sugar (light whipped cream)
Preparation
Preheat the oven to 160 ° C. Grease the edges of a removable circular cake pan and line with waxed paper. Put the chocolate and butter in a bain-marie and stir until melted and the mixture is soft and hot.
Meanwhile, with an electric mixer , beat eggs with salt at high speed for 5 minutes until the volume of the eggs is doubled. With a silicone spatula, mix with enveloping movements a third of the eggs with the chocolate mixture until you can barely see the egg.
Add the other half of the eggs in the same way and then add the rest until it is fully incorporated. Pour the mixture into the mold already prepared and put to bake in a bain-marie. Bake for 20 - 25 minutes or until the cake is fluffy and has a light, shiny coating like brownies.
Remove the mold from the water bath and let cool to room temperature. Once cold, cover and store in the refrigerator all night so that the flavor is concentrated. With a spatula or dull knife, go through the contour of the cake to loosen it. Unmold and put it face down on a sheet of waxed paper. Remove all the waxed paper that covers it.
Put face up on a cake base. Before serving, sprinkle with powdered sugar or cocoa powder. Accompany with red fruit compote and a little light whipped cream.
Light whipped cream: With a balloon whisk, assemble the cream with the vanilla extract. Gradually add the sugar and beat until it has the consistency of whipped cream but is not too stiff.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
396
kcal
20%
Carbohydrates
20.8
g
6.9%
Proteins
3.3
g
6.5%
Lipids
36.5
g
56%
Fiber
2.7
g
5.4%
Sugar
15.4
g
17%
Cholesterol
69.0
mg
23%
Rate this tip
Ratings(2)
Ana Rosa Carrasco Gomez
23/06/2019 02:51:11
Muy bueno
Paty Navarrete
20/01/2019 20:46:18
Excelente lo hago y subo la foto gracias.
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