Zebra Cake

Ingredients

• 1.7 egg yolks
• 2.150 gram sugar
• 3.350 gram butter
• 4.300 gram dark chocolate, broken into pieces
• 5.7 egg whites, beaten stiff
• 6.icing sugar, for dredging

Method

1. 1.Beat egg yolks and sugar until pale and thick.
2. 2.Melt butter, remove from heat, add chocolate and stir until melted and smooth.
3. 3.Stir chocolate mixture into the egg yolk mixture.
4. 4.Beat egg whites until stiff and fold into the chocolate mixture.
5. 5.Line a square, shallow cake tin (approximately 33 x 27 cm, 5 cm deep) with baking paper; butter and flour the paper.
6. 6.Pour in the mixture and bake in a pre-heated oven at 150°C for 60 minutes or until cooked through.
7. 7.Unmould onto a wire rack. Remove baking paper and allow to cool.
8. 8.Reverse onto a rack.
9. 9.Dredge with icing sugar in an attractive pattern and cut into squares.

Notes

• Also titled 'Cake of Jewels' — the typewritten heading has both names.
• Flourless chocolate cake — no flour used. Gluten-free.
• Original chocolate quantity was 200g (crossed out); corrected to 300g.
• Baking temperature originally written as 180°C, corrected to 150°C — the lower temperature is typical for this style of dense flourless cake.
• Optional presentation: arrange zebra cutouts on cake and dredge with icing sugar to create a pattern. Paint stripes with copper, gold or silver edible paint. Cut into squares and arrange on a decorative tray.
• Handwritten note: '1–2 pkts hazelnuts crumbled on [half] and put on top of cake before baked' — hazelnuts can be added as an optional topping.
• Pan dimensions handwritten: 33 x 6 cm large, 27 cm wide, depth 5 cm.

Margin notes

• 1–2 pkts hazelnuts crumbled on half and put on top of cake before baked (handwritten)
• 33 x 6 cm large, 27 cm wide, depth 5 cm (handwritten pan dimensions)