![]() ![]() Don't worry about cracks or rough edges: it's the crater look we're going for here. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin.Cool the cake in its tin on a wire rack the middle will sink as it cools. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. ![]() In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment. ![]()
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