La clara de 5 huevos grandes (aproximadamente 150 g de claras).
300 g de azúcar blanco.
50 g de chocolate negro (con 50% – 70% de cacao), en virutas.
1 cucharada de cacao en polvo tamizado, y un poco más para espolvorear.
Para decorar: 500 ml de nata para montar + 3 cucharadas de azúcar avainillado.
Elaboración
Precalentar el horno a 140ºC. Forrar una bandeja de horno y reservarla. Amasar la maicena y el vinagre en un bol hasta obtener una pasta.
Batir la claras a punto de nieve, agregar el azúcar poco a poco y mezclarla con movimientos envolventes con un batidor de varillas, repetir la acción con la masa anterior de la maicena e ir batiendo. Poner la mitad de la masa resultante en un cuenco limpio e incorporar el chocolate, el cacao y el contenido de media vaina de vainilla. Remover con movimientos envolventes, volcar en el merengue y batir un poco.
Con una cuchara expandir la masa sobre el papel de la bandeja de horno, haciendo un disco de unos 23 cm. Espolvorear el cacao en los bordes y, con un pincho girar la masa para “sacar” picos. Hornear 1 hora, retirar y dejar enfríar.
Servir frío acompañado con nata o helado de vainilla.
Truquillo
La vaina vacía de vainilla la podemos aprovechar introduciéndola en un bol con azúcar, y obtendremos un maravilloso azúcar avainillado.
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