- 225 grams of butter at room temperature
- 1 cup granulated sugar
- pinch of salt
- 10 eggs whites and yolks separated
- 1 cup all-purpose flour all-purpose
- 1/4 cup cocoa powder (unsweetened)
- 2 cups of ganache
- raspberry jam, optional
- Preheat broiler 550F, no fan. Place the oven rack in the middle position.
- Prepare a cake pan with high edges (3″ or more). Butter very well and put a circle of parchment paper at the bottom.
- In a bowl with the mixer, beat butter and sugar until creamy, about 5 minutes. Mixing on low speed, start adding the yolks one by one, beating until thoroughly incorporated in between.
- In another very clean bowl, beat the egg whites with a pinch of salt until stiff, hard peaks, do not overbeat because they will dry.
- In a broad bowl, mix the two batters with soft movements, work with a spatula (do not use a mixer), add the sifted flour with cocoa and incorporate with delicate movements.
- Pour 1/2 cup of batter into the buttered cake pan and spread with a spoon or spatula around the bottom. Cook for 1 minute and a half to 2 minutes until lightly golden. You can open the oven and look.
- Place one thin layer of ganache. It will melt a little, do not worry.
- Add 1/2 cup of the batter on top of the ganache, spread, and cook the same way.
- I did two layers of ganache, one of raspberry jam, and so on.
- Continue cooking until you have no more batter. Finish with a layer of batter.
- Let cool entirely on a rack. Refrigerate.
- Unmold cold, and decorate with the remaining ganache. Serve the next day. Do not need to refrigerate.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Oven
- Cuisine: Chilean
Keywords: Thin Layers Chocolate Cake (Torta de panqueque), Panqueque Chocolate,