-
1
Line a kitchen parchment sheet on the cake pan.
-
2
I am using a paper form a printer which is taller than the sides of the cake pan.
-
3
Sift cake flour and cocoa together.
-
4
Preheat the oven to 160C.
-
5
Put chocolate and butter in a bowl and melt it over hot water.
-
6
Add heavy cream and brandy to Step 3 and keep it on hot water so it doesn't cool.
-
7
Separate the eggs into egg yolks and whites.
-
8
Add half amount of granulated sugar to the egg white and whip up a stiff meringue.
-
9
Keep it in the refrigerator after it is ready.
-
10
Add the rest of the granulated sugar to the egg yolk and whip until the mixture becomes thick.
-
11
Add step 4 to the egg yolk mixture from step 6 and mix.
-
12
Add 1/3 of meringue from step 5 to step 7 and mix.
-
13
Add the sifted flours from step 2 to step 8 and mix it evenly.
-
14
Add the rest of the meringue in 2 portions to step 9 and mix gently.
-
15
Pour the dough into the cake pan and bake in a 160C oven for 40 to 45 minutes.
-
16
Check if it is baked using a bamboo skewer.
-
17
When it is ready, take it out of the cake pan quickly and let it cool on a cake cooler.
-
18
This is the chocolate I used for this time.
-
19
(Venezuela Bitter) From Morinaga with 55 percent of Cacao.
-
20
The cracks will be fine when the cake is cool.
-
21
This picture is for when I baked it in a 15cm in diameter round cake pan.
-
22
This is baking with 18cm in diameter.
-
23
Its a bit shorter than the other one.
-
24
Sprinkle powder sugar to your liking.
