fragrant swivel Biscuits
Desserts from Italy
translated by Italian with
Recipe for a gentle and soft cake
Dissolve chopped chocolate with butter in a bain-marie. Be careful not to exceed 50 ° C. If you do not, try not to boil the water while cooking in a bain-marie.
My advice is to put butter after much of the chocolate has dissolved. During this operation, continue to mix the ingredients.
Remove from fire. Add to the mixture, helping with a whip, yolks one by one and sifted flour. Mix well until you get a homogeneous dough.
With electric whips, or with a planetary, put the albumens with sugar, until they form a very compact meringue.
Stop when the compound is firm and pulling on the compound forms the so-called duck beak (in short, the meringue tuft stays firmly).
Merge the meringue, very gently, into the lukewarm chocolate jar.
Pour the mixture into a 22-24 cm cake, grated and floured.
Bake at 175 ° C for 25-30 minutes. The peculiarity of this sweet is crosticine on the surface. Stop cooking as soon as the crosticine is formed on the surface. The dough inside must remain damp.
The sweet must not be absolutely overturned. For this, it is best to use a removable phonograph.
If you have used the disposable cake, you can easily cut the cake and carefully place the cake on the serving plate. You can add the icing sugar.