Ingredients for Petit Beurre Cake
- Petit Beurre Biscuits
- 200g softened margarine
- Eggs
- 200g powdered sugar
- Strong coffee, enough to soak biscuits
- Semisweet Chocolate
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How to Make Petit Beurre Cake
- Melt 200g of dark chocolate in a double boiler or microwave until smooth.
- In a large bowl, cream together 200g softened margarine and 200g powdered sugar until light and fluffy. Beat in 8 egg yolks one at a time, then stir in the melted chocolate.
- In a separate bowl, beat 8 egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture until just combined.
- Prepare your baking pan (approximately 20x30cm). Dip individual Petit Beurre biscuits in strong coffee, and arrange them in a single layer to cover the bottom of the pan.
- Spread half of the chocolate mixture evenly over the biscuit layer.
- Repeat layers: add another layer of coffee-soaked Petit Beurre biscuits, the remaining chocolate mixture, and finally, a top layer of Petit Beurre biscuits.
- Cover the pan and freeze overnight (at least 8 hours).
- To unmold, carefully place a serving tray on top of the baking pan and invert. Remove the baking pan.
- Remove any excess parchment paper and decorate generously with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
315g
Fat
56g
Carbs
28g
