Roll the raisins though
a tablespoon flour. Mix the rest of the flour with the milk, egg, butter
and sugar. Finally add the raisins. Dust a greased cake tin with bread
crumbs and pour the batter on top. Bake 40 minutes in the oven at 165
degrees Celsius.
|
Split 5 eggs. Beat
the egg whites until they are firm and fluffy. Beat the egg yolks with
100 gram sugar for 5 minutes; stir in the flour, the corn starch and
the cacao. Carefully fold in the egg whites. Distribute the batter over
two equal forms and bake them in the oven at 140 degrees
Celsius for 25 minutes. Allow them
to cool down and cut both in two slices. Melt the butter with the chocolate.
Bring the remaining sugar to the boil with 5 tablespoons of water until
all sugar has dissolved to a syrup. Add this to the butter-chocolate
mixture, as well as the remaining eggs. Heat this mixture au bain marie
while stirring or in the microwave (stir every 30 seconds) until the
mixture is hot and thick but not boiling. Allow it to cool down and
spread it evenly over the 4 cake slices. Stack the slices on top of
each other and sprinkle with chocolate sprinkles.
|
