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How to make Intense Chocolate Cake?

Ingredients ?

Favona cocoa powder 20g

Egg yolks (about 60g eggs) 4

Fine sugar 40g

Dark chocolate 100g

Unsalted butter 120g

Rum 10g

Low-gluten flour 70g

Egg whites 4

Fine sugar 60g g

Powdered sugar (decoration) moderate

Extra rich chocolate cake recipe ?

Weigh the chocolate and butter, heat over low heat over water until melted. Not more than 50 degrees. Set aside.

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Egg whites with sugar quickly and then slowly whipped until wet and stiff. As pictured. Set aside in refrigerator.

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Whip egg yolks with sugar until sugar is melted and yolks are white, smooth and shiny.

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Add the chocolate butter paste from the first step to the egg yolk paste and mix quickly to combine. Then add the rum and mix well.

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Add the sifted powder to the fourth step, and mix well with a spatula, and then beat with an electric whisk on low speed for ten seconds or so to mix thoroughly.

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Add one-third of the egg white mixture to the yolk mixture, and quickly mix well with a hand whisk or spatula, then add the rest of the egg white mixture, and quickly mix until the ingredients are smooth and shiny, being careful not to defoam.

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The mix looks good.

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Pour the batter into the grinder and bake in a preheated 160 degree oven for 15 minutes in the lower and middle heat, then turn to 140 degrees for 15 minutes.

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The baking is done, and you can take off the mold after a few minutes. This grinder from Octano is non-stick and releases the mold very easily.

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Place the baking sheet to cool, and then sift powdered sugar to decorate.

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The cake was so delicious that I devoured several pieces as soon as it came out of the oven.

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