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Ingredients
- 3/4 cup butter
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1/8 tsp. salt
- 6 egg whites, at room temperature
- 3/4 ucp sugar
- 1 tbs. light corn syrup
- 1 tsp. vanilla
- 1 cup finely ground blanched almonds
- 4 ounces semisweet chocolate
Preparation
Step 1
Preheat oven to 350 degrees. Butter 2 8 inch pans. Melt 3/4 butter in a medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.
Meanwhile sift flour, cocoa, and salt into a medium bowl. Whisk egg whites in a large bowl to blend. Add sugar, whisk to blend. Whisk in corn syrup and vanilla. Add flour mixture, whisk just to blend. Add ground almonds, whisi just until blended. Using a whisk add the browned butter, then the chopped chocolate. Divide batter between prepared pans. Bake cakes until firm, 23 minutes.