Composition:
400 g butter
600 g of chocolate at least 63%
8 eggs
450 g of sugar
270 g flour
3 tablespoons of cocoa
salt
200g nuts
Execution:
Separate the proteins from the yolks and beat them to a stiff foam. Put to another bowl and set aside.
In a water bath, we dissolve butter with chocolate and add a few tablespoons of cocoa. We grind yolks with sugar to a homogeneous mass and then add flour and a flat teaspoon of salt. Then add the dissolved and mixed butter with chocolate. If the mass is already well mixed – we reduce the power of rotation to a minimum and add previously whipped foam of proteins but calmly and gently. Mix the mass with proteins can also be with a wooden spoon.
Bake the baking mold gently with butter and sprinkle with flour. Pour the chocolate mass into the mold and spread it evenly. We pour broken walnuts, cashews or hazelnuts on top. Personally, I also use almond flakes, pistachios and even flakes of chilli and even orange zest or fresh strawberries.
I heat the oven to 140-160’C and bake 30-40 minutes. Do not pull it out too quickly but wait until the temperature in the middle go down.
Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.
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