-
1
Preparation: Mince the chocolate.
-
2
Warm the heavy cream to slightly warmer than body temperature.
-
3
Sift the cocoa.
-
4
Boil the water.
-
5
Cover the bottom and sides of a cake pan.
-
6
Wrap aluminum foil around the pan.
-
7
Preheat your oven to 140C.
-
8
Melt the chocolate over a bain marie.
-
9
Make the meringue.
-
10
Lightly beat the egg whites, then add the sugar and salt at once.
-
11
Beat until soft peaks form.
-
12
In a separate bowl, beat the egg yolks.
-
13
Add sugar and mix until the batter forms a thick ribbon.
-
14
Switch to a rubber spatula.
-
15
Mix in the chocolate, heavy cream, cocoa liqueur in that order.
-
16
It will become paste-like.
-
17
Add a dollop of the meringue.
-
18
Cut and fold into the batter.
-
19
Add half of the meringue.
-
20
Mix carefully from the bottom in a scooping motion as to not break the foam.
-
21
Pour the batter into the remaining meringue.
-
22
Mix briskly.
-
23
The finished batter should be smooth and light.
-
24
Pour into a cake pan and rap the pan on a flat surface to pop air bubbles.
-
25
Put in a baking pan filled with hot water, and bake in the oven for 60 minutes.
-
26
After baking, remove from the oven and drop it from a height of 15 cm to remove the excess air.
-
27
Insert a knife between the pan and the paper and go around once.
-
28
To avoid compression from sudden temperature changes, throw out the hot water in the pan and let sit in the oven for 1 hour.
-
29
Remove from the oven and cool.
-
30
Once cooled remove from the pan and its done.
-
31
There may be some unevenness on the outside, but you can cut to even it.
-
32
Dust with cocoa powder with a tea strainer.
-
33
This is what it looks like post-make up.
-
34
I also use Nakanai Powdered Sugar for this.
-
35
Coat with glacageand make chocolate roses to decorate for an elegant cake.
