Bo Friberg

Baked Chocolate Sheet

Preparation info

  • 1 sheet

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 6 eggs, separated
  • 4 ounces (115 g) granulated sugar
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Method

  1. Beat the egg yolks with half of the sugar until light and fluffy. Set aside.
  2. Whip the egg whites to a foam. Gradually add the remaining sugar and whip to soft peaks.
  3. Combine the melted chocolate with the egg yolk mixture. Carefully fold in the egg whites. Spread the batter to a rectangle measuring 12 × 14 <