INGREDIENTS:
4 eggs
150 g of sugar
115 g of butter
1 teaspoon of vanilla flavoring
65 g of sharp flour
30 g of cocoa powder
480 ml of lukewarm milk
a pinch of salt
PREPARATION:
Separate the whites from the yolks. Add sugar to the bowl with egg yolks and beat with a mixer until the mixture turns white and most of the sugar has dissolved. Then add melted butter, vanilla flavoring and sifted flour with cocoa, then mix briefly with a mixer. At the end, gradually pour in the lukewarm milk and mix with a mixer at the lowest speed. Beat the egg whites with a pinch of salt until stiff. Add the snow three times to the chocolate mixture and mix gently with a whisk. Let some snow remain in pieces. Pour the mixture into a 20×20 cm pan lined with baking paper. Place in a heated oven at 160 degrees, to bake for about 40-50 minutes. Cool the cake completely at room temperature, and then in the refrigerator for at least four hours, preferably overnight. Decorate the cooled cake as desired.
* Recipe taken from “Mystic Cakes” page.
