Ingredients
9 egg whites
A pinch of salt
180 grams of confectioner’s sugar
300 grams of finely chopped almonds
375 grams of black, semisweet chocolate, broken into small pieces
375 grams of seedless raisins
Covering:
60 ml of cream
125 grams of black semisweet chocolate
30 grams of butter
Preparation
- Grease a 30-centimeter mold and extend a baking sheet over it.
- Beat the egg whites and the salt together. Gradually add in the sugar while vigorously beating until the mixture stiffens. Slowly add in the almonds, the 375 grams of chocolate and the raisins.
- Pour the mixture into the prepared mold and bake at a low temperature of 170 degrees for 1 and a half hours, or until when poking at it with a knife, the knife comes out clean. Let it cool in the same mold.
- To prepare the covering, put the cream in a pot and heat until it starts to boil. Then take if off the heat and add in the 125 grams of chocolate until it dissolves completely and then add in the butter. Let it cool without letting it solidify though and place over the cake.
Serves 15.
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