Le Diabolo

Summary

Ingredients

• 180 g chocolate, dark, crushed
• 180 g butter, cut into small pieces
• 2 teaspoons vanilla extract
• 4 egg (s), separated
• 140 g suar, extra fine
• 60 g almond (s), round
• 30 g flour, sifted
• 1 pinch (s) baking powder (tartar)
• 1 pinch (s) salt
• Cocoa powder
• powdered sugar

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Instructions

1. Melt the chocolate with the butter and stir in the vanilla extract.
2. Beat the egg yolks with half of the sugar until they are white. Stir in the warm chocolate mass, then the almonds, flour and salt.
3. Beat the egg white with the tartar until soft peaks form. Add the rest of the sugar and beat the egg whites until stiff.
4. To loosen up, pull a large spoonful of egg whites under the chocolate mass. Carefully fold in the remaining egg whites.
5. Put the dough in a springform pan (20cm diameter, greased, lined with baking paper) and bake at 190 ° C (top / bottom heat, preheated) for about 40 minutes or until nothing sticks to a stick inserted in the middle .
6. Take the cake out of the oven and let it cool in the mold before removing it from the mold, gently pressing the surface.
7. Before serving, sprinkle with cocoa powder and some powdered sugar or decorate as you like.

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