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1
Combine the chocolate and butter into a bowl over a bain marie.
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2
Melt the chocolate and butter.
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3
Keep the bowl in the bain marie just before use, otherwise it will set.
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4
Warm the heavy cream to body temperature.
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5
Put the egg whites in a bowl, beating on low with an electric beater.
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6
Gradually add the granulated sugar to the egg whites, mixing until firm peaks form.
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7
It will be a glossy meringue.
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8
Chill the meringue in the fridge.
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9
Beat the egg yolks in another bowl.
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10
Gradually add the granulated sugar as you mix.
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11
Mix until there are no lumps and it's a creamy consistency.
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12
Now combine Step 1s chocolate butter and Step 3s heavy cream to make a ganache.
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13
Then pour Step 9s mixture into Step 8's egg yolk mixture and combine.
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14
Take the meringue out of the fridge and beat on high for about 1 minute.
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15
Add 1/3 of the meringue into Step 10 and mix with a spatula.
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16
Now pour this into the bowl with the remaining meringue and combine.
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17
Sift the flours into the batter and mix until it develops a glossy consistency.
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18
If you prefer a heavy cake, mix well.
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19
But if you prefer a fluffy cake, combine just until no longer floury.
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20
Preheat an oven to 160C.
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21
Pour the batter into the cake mold.
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22
Bake for 35-40 minutes.
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23
This is the cross-section.
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24
The piece looks rich and nice!
