 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
Photo #6
|
In a bowl, cream together 90g of sugar and butter.
Stir in beaten egg yolks, a little at a time, and blend well. (Photo #1)
In a bowl, combine egg whites and the rest of the sugar. Beat until stiff to make meringue. (Photo #2)
Divide the batter into two equal portions (170g each). In one portion, stir in 80g of flour and half of the meringue (105g), in that order, and blend. (Photo #3)
Sift together 65g of flour and cocoa powder. To the other portion of batter, stir in the flour mixture and the rest of the meringue, in that order, and blend. (Photo #4)
Transfer the plain batter into a kouglof mold. Then pour in the cocoa batter over the plain batter. (Photo #5)
Using a spatula, swirl to create a marble effect.
Bake in a preheated oven at 180 °C (356 °F) for about 50 minutes until brown. (Photo #6)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
one 18 cm kouglof mold |
372kcal |
150 minutes |
|
| butter |
180g |
| sugar |
180g |
| egg yolks |
80g |
| egg whites |
120g |
| cake flour |
145g |
| cocoa powder |
15g |
【Preparation】
- Allow butter to soften at room temperature.
- Divide flour into 80g and 65g.
- Butter, then dust the mold with flour.
|
|
|
