Graubünden Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chocolate, dark
- 6 egg whites
- 1 pinch (s) salt
- 6 egg yolks
- 220 g suar
- 150 g almond (s), rated
- 100 g bread (s), stale black bread, rated
- 80 g butter
- 0.5 teaspoon ½ bitter almond flavor
- 1 tablespoon breadcrumbs
- some butter for the pan
Print Recipe
Pin Recipe Instructions
- Melt the chocolate with 2 tablespoons of water in a water bath.
- Beat the egg whites with the salt until stiff.
- Preheat the oven to 180 degrees (convection 160 degrees).
- Beat egg yolks and sugar until frothy. Stir in the almonds and grated bread as well as the melted, lukewarm butter. Mix the chocolate and almond essence into the batter.
- Carefully pour the mixture onto the egg whites, mix loosely and pour into a buttered springform pan (24 cm diameter) sprinkled with breadcrumbs.
- Bake for 50-60 minutes.
- Tip: you can modify the cake by cutting it diagonally and filling it with whipped cream or an apricot jam.
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