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1
Finely chop up the dark chocolate, combine with butter and melt over a double boiler.
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2
Line the cake pan with parchment paper.
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3
Put the egg yolks in a bowl, add 30 g of sugar and mix until the mixture turns white over a 60C double boiler.
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4
Add Step 1 to Step 2 and mix well.
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5
(Keep the bowl on the 60C double boiler to prevent the chocolate from hardening.)
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6
Put egg whites in another bowl and whip.
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7
When the egg whites start to turn white, add 40 g of sugar littler at a time and whip up a stiff meringue.
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8
Take Step 3 off the double boiler and add it to Step 4 in 3 portions.
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9
Use a whisk to mix after the first addition.
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10
Use a rubber spatula for the second and third additions and mix.
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11
Add sifted cocoa powder and mix to eliminate the foamy texture of the meringue.
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12
Refer to in Hints.
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13
Pour the mixture into the cake pan and bake in a 160C preheated oven for about 40 minutes.
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14
The cake will have risen when it comes out, so gently press it down and leave it to cool.
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15
(A small trick) If you scrape off the surface of the cake, the cake will look nicer when it is ready.
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16
And also brushing rum (about 1 table spoon) on the surface of the cake will give the cake a nicer flavor.
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17
Finely chop up both chocolates for decorating and melt each in a separate bowl over a double boiler (Combine the white chocolate with butter).
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18
The chocolate will be thicker if the double boiler is not warm enough and you will not be able to make a beautiful marble pattern.
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19
Make sure to keep the double boiler warm enough to keep the chocolate smooth.
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20
Pour the melted white chocolate on Step 8 and then immediately drop the dark chocolates onto it in drops.
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21
Use the tip of a knife, move it round and make a marble pattern.
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22
See 2 in Hints.
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23
Leave the cake to cool and when the chocolate hardens, take the cake out of the cake pan and cut it into your desired size.
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24
(You can cut the cake nicely if you slightly warm up the knife when cutting.)
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25
The chocolate will harden at room temperature if it is not too warm.
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26
The cake will become too hard if you chill it too much, so instead of keeping it in the refrigerator, store it in a cool room (Store in a refrigerator if it is very warm inside).
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27
I decorated the cake in the picture with 100 g dark chocolate and 10 g white chocolate.
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28
This looks more chic.
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29
The cake will be slightly bitter if you use dark chocolate.
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30
You can also use milk chocolate or sweet chocolate if you don't like the bitter taste.
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31
Using confectionery white chocolate will reduce the risk of failure.
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32
For the dark chocolate, a normal chocolate bar would be fine.
