Serves 4
150 g of sugar
150 g flour 150 g butter 50 g cocoa
sweet
50 g unsweetened cocoa powder 1 tablespoon baking
salt 3 eggs
procedure
Work the yolks and sugar with a spoon until they are swollen.
Melt 150 g of butter over low heat and pour slowly into egg mixture.
Sift flour and baking powder.
Add cream, cocoa and a pinch of salt.
Stir the mixture with a wooden spoon. Beat the egg whites
until stiff and incorporate a little at a time, stirring well to absorb them.
Butter a mold and pour the mixture.
Bake in hot oven (about 220 degrees) for 40 minutes, let cool and serve.
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