Home Appliances
Ingredients
| Unsalted butter 80g | Egg white about 170g |
| Dark chocolate 80g | Sugar B 65g |
| Fresh cream 75g | Cocoa powder 50g |
| Egg yolk 95g | Low-gluten flour 50g |
| Sugar A 50g |
Methods
1. Put the butter and whipping cream in a pot and heat over low heat until boiling, then turn off the heat and add the dark chocolate. Let it sit for a moment before stirring until smooth.
2. Mix egg yolk and sugar A with 50-60 degrees Celsius warm water until well combined. The egg mixture should be warm before removal from water.
3. Add the solution from step 1 to the egg yolk mixture in three parts and stir well.
4. Add sugar B to the egg whites and beat until stiff peaks form.
5. Sift together the low-gluten flour and cocoa powder, and divide into two portions.
6. Add half of the flour mixture to the chocolate mixture and mix well. Then add half of the egg white and mix well. Repeat this step once more.
7. Pour the batter into a mold, tap to remove large air bubbles.
8. Bake at 150 degrees Celsius for about 50 minutes.
