Ingredients
5 egg whites at room temperature
¾ cup (tea) sugar
½ teaspoon vanilla essence
100 g ground almonds
2 tablespoons sifted cocoa powder
Butter for greasing
100 g semisweet chocolate, coarsely chopped
¼ cup (tea) laminated almondsStrawberries sliced to decorateChocolate sauce to accompany
Method of preparation
Beat the egg whites with a mixer and, without stopping beating, add the sugar and vanilla. Beat until you form a loose meringue. Add the ground almonds and cocoa, gently mixing with a spatula so as not to lose volume. Pour into a low round cake tin with a removable bottom (26.5 x 2.5 cm) greased with butter. Sprinkle with chopped chocolate and sliced almonds. Bake in preheated medium oven (180°C) for 35 minutes or until risen. Wait a few minutes and unmold. Serve hot, warm or cold, garnished with strawberry slices and accompanied by chocolate sauce.
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