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Ingredients
- 4 big eggs
- 300 gr of sugar
- 280 gr of flour
- 20 gr of pure cacoa
- 1 paquet of baking powder
- Vanila in powder
- 100 cc of milk
- 50 cc of rom, brandy or Grand Marnier
- 100 cc of thin oil
- 40 gr of chocolate in little pieces
- Castor sugar
Amalgamate with the hand mixer 250 gr of sugar with the 4 egg yolks, add working all the time, the milk, the liqueur and the oil, and then add carelessly the flour, baking powder, cacoa and vanilla sifted together, then the egg whites whipped till stiff with the remaining sugar (50 gr) and finally the chocolate pieces.
Line a rectangular mould (32'5 x 23'5 cm aprox) with greaseproof paper, pour the prepared paste and bake at 180º during 30 minutes.
Remove
from the mould once cold and serve sprinkled of castor sugar.
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Pitágoras, 30 2ª - 08224 Terrassa - Barcelona - Espanya Tel: 00 34 93 780 97 98 - info@egormand.com - www.egormand.com |