Makes 1 (PME round cake pan 6-inch)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar
• 2 large egg yolks, cold
• a pinch of sea salt
• 1/2 tsp vanilla extract
• 35g cake flour or 23g plain flour + 12g corn flour
• 2 large egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice / distilled vinegar
• 35g golden granulated sugar
• 1 tsp dark cocoa powder
• 3 tsp hot water
1) In a saucepan, add salted butter, milk, sugar, and bring to a simmer until the sugar dissolves. Turn off the heat. whisk the egg yolks to break them up one by one. Add the sieved cake flour, use a spatula press on it, and then use a strainer for an extra smooth.
2) In a separate bowl, start beating the whites at low speed until they are foamy, then add a tsp of cream of tartar or squeezing a little lime or lemon juice and add sugar a little bit at a time, move on to medium or even medium-high speed, do not beat on high, until nearly stiff peaks, about 3-5 minutes. Turn the whisker upside down and those peaks can hold proudly.
3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan and shake to release any large air bubbles.
4) In a small bowl, mix the cocoa powder and hot water together until smooth. allow to cool and then add a little cake mixture, mixing well until evenly blended.
5) Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a toothpick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.
6) Use a large baking pan for a hot water bath, steam bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.
Reminder: To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
7) After it s baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled.
1) Store in covered containers in the fridge and consumed within 2 days.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
6) Do not over or under-beat the egg whites. Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
9) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer.
Recipe Source: Josephine's Recipes