Yield: One 8" Square Pan Cake
Ingredients
67 g Dark Chocolate, chopped
107 g Unsalted Butter
133 g Whole Milk
120 g Cake Flour
13 g Cocoa Powder
8 Egg Yolks
7 g Vanilla Extract
1 g Salt
8 Egg Whites
147 g Castor Sugar
Instructions
Melt the dark chocolate, unsalted butter and milk in a bowl, by placing it over a pot of boiled water.
Once melted, remove the bowl from the pot and sift flour and cocoa powder into the melted mixture, whisking until well combined.
Add the egg yolk, salt and vanilla extract and mix until well combined.
Strain the egg yolk mixture through a sieve to remove any lumps present.
Place a cling wrap over the egg yolk mixture and keep warm at 50 °C by placing the bowl over a pot of warm water.
Using a whisk attachment, whip the egg whites and, when large bubbles arise, gradually add the sugar in two stages, whipping the meringue till soft peaks form.
Remove egg yolk mixture from the pot of warm water and add the meringue in three stages. For the first stage, mix the meringue into the egg yolk mixture to loosen up the texture. After which, fold the remaining meringue in slowly and carefully.
Pour the batter into a lined 8" square pan and run a chopstick along the sides of the tin and zigzag through the batter to release any large air bubbles.
Bake in a boiling water bath at 150 °C for 35 min, and later at 120 °C for another 40 min.
Adapted from: Cooking tree 쿠킹트리
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