INGREDIENTS

   INGREDIENTS

15g 0.53 oz Cacao Powder 22-24%
50g 1.76 oz
Dark Chocolate Peru 62%, chopped
90g 3.2 oz
Muscovado sugar
90g 3.2 oz
Brown butter 
60g 2.12 oz
Egg whites
50g 1.76 oz
Whole eggs
20g 0.71 oz
Egg yolks
30g 1.06 oz
Powdered sugar
2g 0.07 oz
Salt
45g 1.59 oz
All-purpose flour
5g 0.18 oz
Baking powder
METHOD

METHOD

In a saucepan, heat the butter to a temperature of 293°F (145°C) and then transfer immediately into a mixing bowl to stop the cooking process. In a stand mixer with the whisk attachment, whip the egg whites with 30g (1.06oz) of muscovado sugar until soft peaks form. In a mixing bowl, sift the flour, baking powder, salt, powdered sugar and remaining muscovado sugar.

Mix in the whole eggs and egg yolks to the dry ingredients until a dough forms. Mix in the cooled brown butter until completely incorporated. Fold in the whipped egg whites. At this point separate 1⁄4 of this mix and incorporate the cacao powder, place in a piping bag with a standard piping tip and set aside. Mix in the chopped chocolate to the remaining 3⁄4 of mix.

In a greased and floured mold, place the chopped chocolate mixture; pipe the cacao powder mix into the centre of the mold. Bake at 338°F (170°C) for 30 minutes.

 

For a 8 x 4 x 2 inch mold

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