John Myers
Ingredients for 1 servings:
- 200 g butter
- 170 g sugar
- 4 eggs, separated
- 4 tbsp white rum
- 1 ½ bars of dark chocolate (70 or 80% cocoa)
- 130 g flour
- 3 tbsp almond slivers
- 250 g cream
- Butter for the mold
Instructions
Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes
fantastic chocolate cake, moist and something for chocoholics
Cream the butter, sugar, and egg yolks until fluffy, then add the rum. Melt the chocolate in a small, heavy-bottomed saucepan or in a double boiler over low heat. Once liquid, let it cool slightly, then pour it into the egg yolks and mix thoroughly. Sift the flour over the chocolate and mix well. Beat the egg whites until stiff peaks form, then stir 2 tablespoons into the batter to make it more smooth. Carefully fold in the rest of the beaten egg whites without breaking the beaten egg whites. Lightly butter a springform pan, pour in the batter, and bake in the middle rack of a preheated oven at approximately 180°C for 15 minutes. Then sprinkle the slivered almonds on top and bake for another 20 minutes. The heat values and baking times are only approximate, as every oven is different. The cake should be about 2.5 cm thick, so comparatively thin. The Gateau Berbelle tastes best when wrapped in aluminum foil and left to rest for 24 hours (or longer). Before serving, spread a thin layer of whipped cream on top! These calorie bombs from the bakery are limping across the field, far behind!
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