Crafted with premium dark chocolate and a hint of indulgence, this cake recipe promises a symphony of rich, velvety flavors in every slice.
Ingredients
165g Parmida 72% chocolate
3 eggs
Directions
(Makes a 6 inch round cake)
Preheat oven to 170 degrees Celsius (338 F). Whisk three egg whites to form stiff, meringue-like peaks.
Melt 165 g of milk chocolate.
Add the three remaining egg yolks to the chocolate and whisk. Add the third of the of the whites and whisk. Continue with adding the rest of the whites with with a spatula.
Line a round 6 inch baking pan with baking paper and pour in the mixture. Drop the pan on the bench to get rid of any bubbles. Bake for 30-40 minutes, allow to cool.
Chocolate Ganache Sauce
140 g (5 oz.) Parmida 72% chocolate
½ cup (120 ml) heavy cream
Instructions
The ganache can be made in the microwave and only dirties up one bowl. Be sure to microwave the ingredients in 20-30 second increments, using a whisk to stir between each time, so it gets evenly melted and not burned. Once a smooth and pourable consistency, you can topped onto your cooled cake.