|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|
|45g||1.59 oz||All-purpose flour|
|5g||0.18 oz||Baking powder|
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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