Zutaten für The Negus
- 6 large egg yolks
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 6 large egg whites
- 1 teaspoon cream of tartar
- Powdered Sugar
- Bittersweet Chocolate
- Instant Espresso Coffee Powder
- Hot Water
- Sweet Unsalted Butter
- ½ cup chocolate sprinkles
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Zubereitung von The Negus
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch springform pan.
- Cake: In a large bowl, beat egg yolks, 1 cup sugar, and salt until thick and lemon-colored.
- In a separate bowl, sift together flour and cocoa powder.
- Gradually add the dry ingredients to the egg yolk mixture, beating until just combined.
- In a clean bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Pour batter into the prepared pan and bake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before removing the sides.
- Invert the cake onto a wire rack and remove the bottom of the springform pan. Let cool completely.
- Chocolate Cream: In a mixing bowl, beat egg yolks, ½ cup sugar, and salt until sugar is dissolved and the mixture forms ribbons.
- Beat in the chocolate chips and coffee until smooth.
- Beat in the softened butter, one tablespoon at a time, until light and fluffy.
- Assembly: Cut the cooled cake horizontally into 3 even layers.
- Spread about 1 cup of the chocolate cream between the layers.
- Spread the remaining cream on the sides and top of the cake.
- Press chocolate sprinkles onto the top and sides of the cake. Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
213g
Fat
82g
Carbs
21g
