Products:
- ½ cup water
- 1/3 cup Dutch cocoa powder
- 1 teaspoon instant coffee
- 120 g dark chocolate (50 to 70% cocoa), broken
- 30 g dark chocolate (100% cocoa), broken
- 1 tablespoon brandy
- ½ teaspoon vanilla extract
- 2 large eggs
- 2 egg whites
- 1/3 cup sugar
- 1 pinch of s alt
- 1 and ½ cups whipped cream
- Anointing Oil
Preparation:
Heat the oven to 180 degrees.Boil half a cup of water in a saucepan. Add cocoa and coffee, stir until completely dissolved. Remove from heat. Add both types of chocolate. Gently stir until melted. Add the brandy and vanilla. Pour the chocolate into a large bowl and let cool for about 10 minutes, stirring occasionally.
In another bowl, mix the eggs, sugar, egg whites and s alt. Place the bowl in a water bath on the stove and stir for a few minutes. Then cover and simmer for about 2 minutes. Stir vigorously. Transfer the egg mixture to another bowl. Beat with mixer until thickened and peaks form or about 5-6 minutes.
Carefully pour a third of the egg mixture into the chocolate mixture, stirring constantly. Add the remaining egg mixture. Separately, whip the cream. Add it too and mix with a spatula. Pour the mixture into a lightly greased baking dish. Spread with a spatula.
Bake for about 30 minutes in a preheated oven. Let cool to room temperature on a wire rack. Then cover and refrigerate for 8 hours or overnight. Drizzle with Dutch cocoa and serve.
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