Jacques Guenin Chocolate Cake

• 2/3 cup dark chocolate
• 7 3/4 tablespoons butter
• 1 vanilla pod
• 4 egg whites
• 15/16 cup powdered sugar
• 3 egg yolks
• 7 1/4 tablespoons ground almonds
• 6 3/8 tablespoons flour
• 1 teaspoon baking powder
• single cream 25 cl.
• chocolate chips for decoration

1. Melt chocolate and butter in a water bath, or double boiler. Add inside of a scraped vanilla pod. Mix until smooth.
2. Preheat oven to 180 degrees Celsius.
3. Whip 4 egg-whites to a light mousse, add 2 tablespoons of powdered sugar, and continue beating.
4. Add 3 egg yolks to the chocolate, remaining powdered sugar, ground almonds, flour, and baking powder. Mix with a wooden spoon (the preparation is fairly thick). Add 2 tablespoons of whisked egg whites, and mix to soften the preparation. Then add the remaining whites by lifting them gently into the mixture with a spatula.
5. Pour into a soft silicone mold, and bake for about 13 minutes. Check if the cake is done by using the tip of a knife. Let cool before unmolding the cake.
6. Whip 25 centiliters of single cream, then use it to decorate the cake when cold, adding chocolate chips.

dark chocolate, butter, vanilla pod, egg whites, powdered sugar, egg yolks, ground almonds, flour, baking powder, cream, chocolate chips

Taken from www.yummly.com/recipe/Jacques-Guenin-Chocolate-Cake-782068 (may not work)