Ingredients
- 14 egg whites
- 10 tube with removable bottom (pan)
- 1/2 batter an ungreased (light into)
- 350 gr sugar
- 170 gr batter
- 160 gr flour
- 45 ml boiling water
- 12 gr unsweetened cocoa powder
- 9 gr vanilla
- 5 ml cream of tartar
- 3 gr almond extract
- 1 gr salt
batter over the light. Finally, top with the remaining light batter. Gently swirl mixture with a knife to help remove any air bubbles and to create a marble pattern. Bake in the middle of the oven for 40 to 45 minutes until the cake is springy and begins to pull away from the sides of the pan. The cake will rise, crack on the top, and then fall slightly. This is normal. Remove from the oven and invert the pan over the neck of a bottle until the cake is completely cool, about 1 hour. Gently loosen the sides and remove the cake from pan. Place it on a serving plate. This cake can be served alone or with a chocolate sauce. A serrated knife makes cutting the cake much easier. NATHALIE DUPREE COOKS SHOW#ND7100 ----
