Half 'n' Half Chocolate CakeTyyppi: Desserts and pastry
Ingredients210 g sugar (7.4 ounces) 210 g dark chocolate (7.4 ounces) 100 ml pasteurised egg yolks (3.5 fluid ounces/0.4 cup) 210 g unsalted butter (7.4 ounces) 300 ml pasteurised egg whites (10.5 fluid ounces/2.25 cup)
Preparation
Melt the butter, chocolate and half the sugar over a water bath, stir in the egg yolks. Whisk the sugar with the egg whites until stiff. Turn the stiff egg whites into the chocolate mix.
Pour 3/4 of the mix into a greased sauté pan and bake for 20 – 25 minutes at 165° C, remove and allow to collapse. Now pour on the final 1/4 of the mix and place the cake in a refrigerator for a minimum of 4 hours before serving. The half‘n’half chocolate cake is suitable for freezing. Dress the cake with cocoa and icing sugar and cut into portions. Decorate with fruit if desired.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
