Ingredients:
45g egg yolk
195g whole eggs
135g sugar
45g cocoa powder
50g flour
45g sugar
40g heavy cream
60g milk
50g flour
1/4tsp baking soda
Dissolve sugar in cream and milk over gently heat. Whisk into flour and cocoa powder. It will be a stiff paste. Cover.
Whip eggs up with sugar until you can draw an initial over the top before it begins to disappear.
Whisk in cocoa paste.
Whisk in flour with baking soda.
Bake at 160C in a 25cm round tin.
Notes:
Need to adjust cocoa and flour ratios. Cocoa powder can be reduced 30g, I think.
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