These days, only by doing so do I get to eat and not eat too much. Sharing is a joy.
I chose this cake because it is different from the traditional pound cake and also the method is really interesting.
Learning: The batter is very thick before the meringue incorporates so the folding is a little tricky.
Source
What you need:
58g chocolate65g unsalted butter
70g brown sugar85g almond meal, fine38g plain flour1.5g baking powder1 egg yolk1 egg 20g whipping creamA pinch of salt65g chocolate (70%)
85g egg white15g pearl sugar
Method:
Preheat oven to 180℃. Greased and line a 17L X 8W X 6D (in cm) pan.
Sift almond meal and combine with brown sugar. Mix well. Set aside.
Sift plain flour, salt, and baking powder. Set aside.
Beat the egg yolk and egg lightly. Set aside.
Dissolve 58g chocolate and unsalted butter in the microwave oven. Blitz at 30-sec intervals, stir, and until the chocolate melted completely. Set aside.
In a medium-size bowl, combine the almond mixture and egg mixture. Using a scrapper to cut and mix until fully incorporated.
Add the chocolate ganache and whipping cream to the almond mixture. Cut and fold until fully incorporated.
Add in the flour mixture and fold well. Do not over-mix.
Fold in the chocolate chips until combined.
In a clean bowl, whisk the egg white until foamy but not thick.
Fold into the chocolate mixture.
In the pan, sprinkle pearl sugar evenly.
Gently pour batter into the pan and spread evenly. Use a knife to slit a line.
Bake for 50 mins
Enjoy!
If you have enjoyed this post by Rumbling Tummy, be sure to follow her on Facebook,
Instagram,
Pinterest,
Twitter
