A happy bake, everything turned out just perfect, even though I was experimenting with a new recipe, oven temp (and position), even threw in scoring of the cake for controlled cracking. Like I struck lottery, right?
I use a cooked dough method, with the melted butter ‘cooking’ the flour and the texture is ultra fine and soft. The ingredients include varlhona cocoa powder with golden churn butter and tastes really good when chilled. There’s also no need for any baking powder or cream of tartar.
- 75g butter
- 70g cake flour sifted
- 15g cocoa powder sifted with flour
- 1/4 tsp salt
- 80g milk
- 4 egg yolks
- 4 egg whites
- 75 g caster sugar (already less sweet, can go up to 90g)
- 6g corn starch
1. Prepare a loose bottom 7″ cake tin with no lining or greasing. Pre-heat oven to 170 deg C.
2. Place butter in pot and heat till small bubbles form at edges (and not throughout). About 1 min. Then off the flames and take pot off the stove.
7. Beat egg whites till foamy. Start to add sugar (with the corn flour) gradually in a few batches and beat till stiff peak.