bez brašna bez glutena borovnice čokolada jednostavno torte

Gluten free: Boban’s cake

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Sometimes the ease of preparing a dessert is a crucial factor when choosing a recipe. When I want a quick dessert that I can eat right away, I choose lava cake. When I need a quick dessert for the next day, I choose Boban’s cake. The name of thisrecipe I have always liked him, and Zvone Boban is responsible for him, who included this cake in the offer of his restaurant.

  • 6 eggs
  • 120 g of sugar
  • 120 g dark chocolate
  • 2.5 g baking powder
  • 400 g blueberry jam
  • 400 g sweet cream + 2 tablespoons sugar
  • chocolate shavings (for decoration)
Melt the finely chopped chocolate on a steamer. Mix the egg yolks with the baking powder and stir in the melted chocolate. Mix the egg whites with the addition of sugar into a solid batter. Add a third of the egg whites to the mixture with the egg yolks and chocolate and mix until the ingredients are combined. Stir in the remaining egg whites lightly with a fork. Pour the mixture into a cake tin lined with baking paper. Bake for 30-35 minutes in an oven preheated to 170 ° C. Remove from the oven and allow to cool. During cooling, the biscuit will drop, while the edges will remain raised. Fill the resulting cavity with blueberry jam. Mix the sweet cream with the addition of sugar into the whipped cream and spread over the jam. Refrigerate overnight. Sprinkle with chocolate shavings before serving.
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