Tenerina Cake

INGREDIENTS:

• 1/3 cup Caremoli Gluten Free Pancake Mix
• 8 OZ dark chocolate
• 4 medium eggs
• ½ cup butter
• ¾ cup sugar
• Powdered sugar to sprinkle

 INSTRUCTIONS:

• Preheat static oven at 350°F (180°C)
• Chop chocolate finely and transfer it into a pan posed in another pan with a little water
• Let chocolate melt completely in a double boiler stirring it continuously
• Once chocolate is melted and it is not too hot, add butter and let it melt while stirring
• Let it cool down stirring every now and then and in the meantime split yolks and whites in two different large bowls
• With an electric whisk, whip whites with half of the sugar until they become firm and fluffy
• Whip yolks with the rest of the sugar until you obtain a clear and creamy mixture
• Add chocolate to the whipped yolks little by little and keep whipping until you obtain a completely combined batter
• Add whites to batter in two steps. Start with 1/3 stirring the mixture with a spatula. Add the rest of the whites, delicately mixing from bottom upwards.
• Sift pancake mix into the batter mixing with a spatula in slow movements from bottom upwards until you obtain a completely smooth mixture
• Pour batter into a greased 10” pan
• Bake for 30-35 minutes
• Once ready, let it cool down and sprinkle powdered sugar on top.