Thursday, May 15, 2014

Cyrille's Mother's Swiss Chocolate Cake

Cyrille, part of a worldwide organic farm educational and cultural exchange program, shared a family recipe he brought with him from Geneva, Switzerland. 

Preheat oven to 200 Celsius.

4 eggs separated
300 grams good dark chocolate (I like to use 60% and 70% cocoa)
100 grams sugar
125 grams butter
2 Tablespoons flour

Melt butter and chocolate in double boiler slowly.

In another bowl whisk egg yolks with the sugar until light and fluffy.  Add the beaten egg yolk/sugar mixture to the melted chocolate and add the flour.

Separate whites from yolks. 

In a separate bowl beat egg whites until very stiff and then fold into the chocolate mixture.

Fresh eggs stiffen better.

Fold Slowly

 Bake in greased 9" round pan for 12-15 minutes.

 Universal Exports? License to drill?  Cyrille from Geneva, Switzerland (left) and Pietro from Lugano, Switzerland (right), use the drills to make holes in the ground for transplanting seedlings.

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