INGREDIENTS
INGREDIENTS
| 135g | 4.76 oz | Sugar |
| 200g | 7.06 oz | Whole eggs |
| 60g | 2.12 oz | All-purpose flour |
| 120g | 4.23 oz | Unsalted butter |
CHOCOLATE SELECTION (CHOOSE ONE)
| 200g | 7.05 oz | Dark Chocolate Growers Choice 71% |
| 235g | 8.29 oz | Dark Chocolate Ecuador 65% |
| 235g | 8.29 oz | Dark Chocolate Peru 62% |
| 265g | 9.35 oz | Dark Chocolate Growers Choice 58% |
| 240g | 8.47 oz | Dark Chocolate Ecuador 56% |
METHOD
In a double boiler, melt the chocolate and the butter. In a stand mixer with the whisk attachment, whip the eggs and sugar until obtaining soft peaks.
In addition, add the melted chocolate and butter to the whipped eggs until completely incorporated. Slowly add the flour and mix until fully incorporated.
Place into a greased 10 x 15 inch mold and bake at 356°F (180°C) for 20 minutes. If you want to have a cake or cupcake top with this mixture, bake at 320°F (160°C) for 30 minutes.
*The all-purpose flour can be replaced with gluten free flour.
Makes 1 cake for a 10 x 15 inch mold
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