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Chocolate cake á la Jasmien.jpg


What do you need:

- 220 grams of butter (room temperature)
- 250 grams of flour
- 1 teaspoon baking powder
- 1 teaspoon of vanilla essence
- 30 grams of Greensweet Extra Sweet
- 4 egg yolks (room temperature)
- 4 egg whites (room temperature)
- 2 large bars of dark Greensweet chocolate bars (à 42 grams)

This is how you make it:

Preheat the oven to 180 degrees.

Sift the flour into the butter (leave a little butter to add to the chocolate, about 20 grams) and add baking powder. Mix this into a firm mixture (best with your hands)

Meanwhile, melt the chocolate au bain marie and add some butter to the chocolate

Meanwhile, beat the egg yolk with the Greensweet Extra Sweet and the vanilla essence and add the mixture to the butter and flour

Now add the melted chocolate to the mixture and mix well

Beat the egg whites until you can turn the pot upside down until nothing falls out :)

add the egg white to the mixture and fold in (just like you make a mousse). This way you get an airy mixture.

Put the whole thing in a cake tin and hop into the oven.

The first fifteen minutes I keep the temperature at 180°C, and then another 20 to 25 minutes at 170°C. Please note, every oven is different. If the skewer comes out dry, remove the cake from the oven, otherwise it may become too dry.