Cake with Gianduia Liquor
Difficulty:
Preparing:
30 Minuti
Cooking:
35 Minuti
Ingredients:
100g butter
200g superfine flour
100g sugar
100ml millk
200g Caffarel dark chocolate
4 eggs
1 vanilla yeast sachet
A pinch of salt
2 small cups of Gianduia 1865 Caffarel liquor
Recipe:
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Melt the butter and the dark chocolate in a small saucepan over a low heat, then add the milk and half of the sugar.
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Mix and leave to stand until it becomes warm.
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Beat the 4 egg whites until stiff and leave to cool in the fridge.
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Separately blend the yolks with the remaining sugar until you obtain a foamy mixture.
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Add the sieved flour and mix again until you obtain a homogeneous mixture.
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Add the liqueur to the mixture and then the previously prepared chocolate mixture.
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Carefully fold in the beaten egg whites, mixing from the top down.
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Pour the mixture in a buttered and floured mould and cook in a preheated oven at 180° for 35 minutes.
