Moro Di Venezia
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g chocolate couverture, dark
- 3 egg whites
- 150 grams sugar
- 1 pinch (s) salt
- 100 g butter, soft
- 3 egg yolks
- 1 packet vanilla sugar
- 100 g suar
- 250 ml milk
- 240 g flour
- 1 teaspoon Baking powder
For the glaze:
- 200 g chocolate couverture, dark
- 100 g chocolate flakes, dark
Also:
- Fat, for the shape
- Crumbs, or flour, for the form
Print Recipe
Pin Recipe Instructions
- Melt 150 g couverture in a water bath. Then let it cool down again. Preheat the oven to 150 °.
- Grease a loaf pan, 30 cm long, and sprinkle with breadcrumbs or flour.
- Separate the eggs and beat the egg whites with a pinch of salt to a snow, then pour in 150 g of sugar and beat until stiff. Mix the egg yolks, butter, vanilla sugar and sugar with the mixer to a cream. Add the cooled couverture. Slowly stir in the milk on a low setting.
- Carefully fold a third of the egg whites into the chocolate mass, mix the flour and baking powder and stir into the cream with the rest of the snow. The dough tends to stay runny. Pour the dough into the mold and bake at 150 ° C for about 90 minutes. Make a stick test and let it rest for another 10 minutes in the switched off, closed oven.
- When the cake has cooled down, cover with the dissolved couverture and, just before it is dry, sprinkle with 100 g of grated chocolate.
- Tastes heavenly with whipped cream.
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