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  • 2 egg whites
  • 100 gr. sugar
  • 100 gr. butter
  • 200ml  cream
  • 350 gr.  chocolate (70% cacao)
  • 200 gr. traditional biscuits or cookies
  • 100 gr. butter

For the cocoa sauce

  • 450 gr. sugar
  • 1 vanilla pod
  • 150 ml. water
  • 375 gr. chocolate  (70% cacao)
  1. Grind up the cookies with butter in a bowl and use the resulting dough to line a baking tin.
  2. Whisk the egg whites with sugar and reserve. Whip the cream and reserve.
  3. Melt chocolate and butter over a bain marie, add the cream and mix well. Allow to cool before mixing in the egg whites.
  4. Pour the mixture over the cookie dough. Allow to rest for a couple of hours and serve. To make the sauce, boil sugar and vanilla in 150 ml of water to form a thick syrup. Add chocolate and mix well. Allow to cool and serve over the cake.
You can freeze the cake and serve as an iced biscuit cake. You can use the chocolate filling for candies or Swiss rolls.A sweet wine with an optimum balance between acidity and sugar. Aromatic, delicate and with a lingering aftertaste. Aromas of citrus and apricots. Viñátigo Malvasía Clásico 2003 from Bodegas Viñátigo of D. O. Acoden-Daute-Isora, aged in oak barrels for two months.