These cakes are delicious and oh so light and airy… Yum yum!
Start by preheating your oven to 150 degrees.
Melt 150g butter and 400g dark chocolate in a saucepan over a low heat. Stir continuously until melted.
Remove from heat and cool to tepid.
Separate 5 eggs
When the chocolate mixture has cooled, whisk in 150g granulated sugar, 5 egg yolks and 45g white flour.
Whisk 5 egg whites until they hold stiff peaks.
Gently fold chocolate mixture into the egg whites until evenly combined.
Pour the batter into a lined tray. Bake until firm to tough.. Approx 20mims.
In the picture it looks like quite a substantial crust has formed, but actually it was quite a soft crust.
Leave it to cool completely and then using a circle cutter, cut out small rounds.
Make a chocolate ganache glaze by heating 5 tablespoons of double cream over a low-med heat until it just starts to boil, and then pour over 75g dark chocolate. Cover and leave for a few minutes before whisking the lumps out. Spoon onto your chocolate rounds.
I know it seems like a lot of extra work to separate the egg whites and mix things that way, but believe me, it makes you feel as though you’re eating little chocolate clouds….delicious!!
This recipe adapted from a recipe by Eric Teuille & Victoria Blashford-Snell.