Friday, March 22, 2019


adapted from :

Ingredients :

85  gm  hot water
20  gm  Valrhona cocoa powder
2  tbsp  Nutella
1  tsp  vanilla extract

5  egg  yolks  (65 gm, I use large eggs)
1/2  tsp  salt
65  gm  canola oil
65  gm  fresh milk

130  gm  self-raising flour

5  egg  whites
110  gm  caster sugar
1/2  tsp  cream of tartar

Method :

1.  Mix cocoa powder with hot water, then add in Nutella and mix until smooth.  Set aside.

2.  In a separate bowl mix egg yolks, vanilla extract, salt, oil and milk until blended.  Add in the cocoa mixture and whisk until well combined.

3.  Sift flour into the yolk mixture and mix until smooth.  Set aside.

4.  Beat egg whites on medium speed until foamy before adding cream of tartar.  Continue to beat while gradually adding in caster sugar and continue to beat until firm peak.  Reduce mixer speed to lowest and continue to beat a minute.

5.  Gently fold the meringue in 3 portions, into egg yolk batter until well blended.

6.  Pour batter evenly into a 20 or 21 cm ungreased tube pan and bake at 160'C for 80 minutes or until cooked.  (depending on your oven temperature).

7.  Once baked, remove from oven and immediately invert to cool completely before unmoulding.

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