Ingredients
130 grams Lindt Excellence 70% , chopped
120 grams Kerrygold pure Irish butter, softened
40 grams powdered sugar
1 pinch salt
6 large eggs, separated
180 grams sugar
130 grams flour, sifted
Preparation
Preheat oven of 180°C. Grease baking pans and line the bottoms with parchment paper. Melt the chocolate and set aside. Cream butter, powdered sugar, and salt. Add the eggs yolks one at a time to the butter mixture. Add the melted chocolate. Whip the egg whites, gradually adding the sugar and beating until stiff. Carefully fold 1/3 of the egg whites into the chocolate mixture. Fold in the remaining egg whites and sifted flour. Pour the batter into the baking pans and bake approximately 40 minutes. Baking time will decrease if using 2 cake pans. Check at 30 minutes. Cakes are done when a toothpick inserted in the centre of the cake comes out clean.
Courtesy of Lindt & Sprüngli.
