Directions
- Temper the Puracé 36% Dark Milk Chocolate as shown on the back of the envelope. - Whip the butter with the sugar until incorporated. - Whip in the yolks to the butter-sugar mixture. - Mix the tempered liquid chocolate with the above mixture. - Whip the egg white with the superfine sugar to reach a meringue consistency. - Mix the flour, cacao powder and baking powder together. Make sure to sift them. - Mix together the chocolate mixture first with the meringue and then with the flour mixture. - Pour into a greased cake pan. - Bake at 300oF for 1 hour and 30 minutes. - When the cake is ready, you can either fill it and/or put icing on it with the chocolate ganache.
Recipes by Chef Juan fernando Quintero