John Myers
Contents
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Ingredients
For approx. 20-25 pieces:
- 200 g Butter
- 300 g Sugar
- 10 Eggs size M
- 200 g Wheat flour type 405
- 1 packet Baking powder
- 1 pinch Salt
- 200 g Dark couverture chocolate
- 250 g Chopped walnut kernels
Instructions
- Beat the butter with 150 g sugar until creamy. Separate eggs. Gradually stir in the egg yolks. Mix the flour with baking powder and stir in briefly. Spread the dough on a baking sheet lined with baking paper.
- Beat the egg whites with salt until stiff, pouring in the remaining sugar. Finely chop half of the couverture and fold into the egg whites with the nuts. Spread the mixture on the dough and bake the cake in the preheated oven (electric stove: 180 ° C, convection: 160 ° C) for about 30 minutes. Let cool down.
- Roughly chop the rest of the couverture and melt it over a hot water bath. Pour into a freezer bag and cut off a small corner, decorate the cake with it. Let dry for about 2-3 hours and cut into pieces.
- Tip 4: I only used half of the stated quantities and put them in a springform pan (24 x 24 cm). Grease the form and sprinkle with breadcrumbs. For the batter, I also stirred a whole 1 egg under it. This makes it easier to spread in the form.
Nutrition
Serving: 100gCalories: 392kcalCarbohydrates: 84.5gProtein: 4.3gFat: 3.6g
