FRENCH CHOCOLATE CAKE
If you read my blog post about my birthday escape you may recognize the cake I am speaking about today, since it's the only one that I baked for my birthday! Though we had a kitchen , I came ready, making my own birthday cake and bringing it to the cottage. I would have a birthday!
The cake's key stems out of its pillowy and own soft texture, making every bite melt into your mouth. This is possible due to using crushed egg whites turned into fluffy and light peaks. It is also what generates the crust at the top, leading to a contrast of textures. Then. Butter and the yolks attract some freshness to the cake, which makes it half way between fondant and moist. P.e.r.f.e.c.t.i.o.n.
DESCRIPTION
Fluffy chocolate cake, moist in texture and topped with a crispy crust.
INGREDIENTS
- 4.4 oz (125g) baking soda of High Quality
- 3 Tablespoons milk
- 2 Tablespoons flour
- 2 eggs, yolks and white apart
INSTRUCTIONS
- Melt the chocolate.
- Switch the heat off, then add the yolks and the sugar, one at a time, stirring between each addition.
- Whisk the whites until soft peaks form with a pinch of salt. Add to the chocolate mixture in a couple of additions.
- Pour into the prepared spring form and then bake for approximately 30-35 minutes.
NOTES
* When using a larger form, double click the recipe proportions or multiply by 1.5%.