- 100g EPIRUS Butter
- 200g dark confectionary chocolate with high cocoa content
- 6 egg yolks
- 6 egg whites
- 100g caster sugar
- 100g flour
- 100g powdered hazelnuts
- FOR THE ICING
- 1 tsp EPIRUS butter
- 150g dark confectionary chocolate
- 150g milk cream (35% fat)
Melt the chocolate with the EPIROS Butter in a bain-marie. Whisk the egg whites with the sugar at low speed, into a meringue. Remove the chocolate from the stovetop, let it cool for a few minutes, and add the egg yolks, flour and hazelnut. Finally, add the meringue, spoonful by spoonful, stirring gently.
Empty the cake mix into a greased and floured 25 X 10cm cake tin. Bake in a pre-heated oven, at 170°C for 40′-45′. Insert a knife into the center of the cake; if it comes out clean, the cake is ready. You can sprinkle it with confectioner’s sugar if you like.
To make the icing, break the chocolate into squares and heat the cream to 90°C (just before it boils). Pour the cream over the chocolate squares and mix very well. When it has cooled, add the EPIRUS butter. Let the icing cool down so that it thickens and can be spread onto the (cold) cake.