Part 3/5:
The egg whites must then be beaten until fluffy. To do this, add lemon juice and sugar gradually—doing this in three stages leads to a better consistency. Continue to whip until the egg whites form stiff peaks, which signifies that they are ready for the next step.
Once you’ve achieved this texture, gently fold a portion of the whipped egg whites back into the chocolate mixture. This helps maintain the light and airy characteristics of the dessert.
Baking Time
Now, prepare to bake. Take a 25 x 25 cm pan, lining the bottom and sides with baking paper to prevent sticking. Pour the chocolate mixture into the pan and place it in a preheated oven at 150°C. Bake for 40 minutes. This should result in a soft and moist cake base, perfect for our sandwich creation.