Our dear friend Belen gave us the recipe so many years ago that we do not remember when it was, but we were very little.
My friends and I played kitchenettes together at those times, and now we have grown and repeated the cake to perfection and the secret is to get the center of the cake to be tender.
This is the secret of this cake, and use black Nestle chocolate desserts or chocolate desserts Value pure Master Collection Torreblanca … the quality of chocolate is almost as important in this sweet dessert!
1 tablet of chocolate pastry.
100 grams of butter.
5 tablespoons of sugar.
5 soup spoons of flour.
A little leaven Royal, just in case …
Rectangular baking dish
Undo the chocolate and butter in a saucepan, without burning, watching him closely and with a wooden spoon. Do not miss the fire, as it will stick!
Separate the whites from the yolks, beat the whites of 5 eggs stiff.
In a large and comfortable work place and remove, sugar, flour, butter and melted chocolate … work well to join bowl.
Finally add the egg whites until stiff.
In the mold put foil and smear with a little butter, walls and bottom if not unmolding costs a lot).
Put in the oven, depending on your oven 25 to 30 minutes, at 180 degrees, and the interior will be soft.
How softest you should be inside the chocolate sponge cake? That is a good question.
It depends on what you like at home, but better a little more liquid the fact that very first time. Then you can adjust the cooking time.
You can serve warm with ice cream ice cream .With mounted it is also very rich. And why not, with cream and berries, for example raspberries (there are fresh in season or frozen all year)
Hope you like and do it at home, you’ll tell me that this …
If you have any interesting suggestion modification or tell us, please!