Print Recipie

⇓الوصفة باللغة العربيه اسفل الصفحة

Enough For: 6-8 people
Preparing Time: 10 minutes
Baking Time: 30 minutes
Ingredients:
1/2 cup (70g ) dark chocolate 70% cocoa
1/2 cup (62g ) semisweet chocolate chips
3 tbsp vegetable oil
4 egg yolks
3/4 cup (47g ) dutch process cocoa powder
1/4 tsp (1g ) vanilla extract
pinch of salt
1/2 tsp (2g ) baking powder
1/2 cup (101g ) white granulated sugar
4 egg whites

Directions:
– In a heatproof bowl, melt the chocolate (dark and semisweet) along with the oil in a double boiler. Keep stirring until the chocolate is completely melted and smooth.
– Remove from the heat. Let the chocolate cool a bit, after that, add the egg yolks one at a time and mix in between.
– Add the vanilla extract and salt, then, sift in the cocoa powder and baking powder. Give the mixture a good mix and set aside.
– In a stand mixer, beat the egg whites on high speed till it gets foamy.
– Reduce speed to medium and add the sugar slowly and continuously until it’s done.
– Then, turn the mixer on high speed and keep whisking until a stiff peak is formed.
– Take 2 full spoons of the meringue, add it to the chocolate mixture to lighten it up.
– After that, fold in the chocolate mixture into the meringue in 3 patches by using a spatula. Don’t overmix, stop once the meringue color disappears.
– Transfer the batter to an 8-inch springform pan greased and lined with parchment paper.
– Bake in a preheated oven at 130-150 ºC for 30 minutes. Poke it with a skewer to see if it’s fully cooked through.
– Leave it to cool completely on a cooling rack before decorating.
Enjoy!