This cake is absolutely delicious.
The recipe is here and it is pretty simple, provided you have an electric beater capable of whipping stiff peaks in your egg whites (luckily I do) However, though simple, my cake turned out with a few structural flaws - a crust developed on top, with a large layer of air underneath. In the end, as the cake was cooling, I just peeled the crust off. It was actually quite delicious - like a chocolate meringue, so I served it with the fudgy, pudding-like cake, for textural contrast. Paired with fresh raspberries and a thick chocolate ganache, this might not be the prettiest chocolate-raspberry creation, but it might just be the tastiest!
1 comment:
Hehe yes the crust is always good as a cook's treat! :P
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