CHOCOLAT AU BAIN-MARIE Moist Chocolate Cake

March 8, 2006 French style cake. Separate the eggs, and make stiff meringue with the egg whites. The key to making the batter is to keep all the ingredients at room temperature, in which the fat and moisture contents can be emulsified easily and thus the ingredients will be well combined. When baking, pour hot water into the baking tray as instructed.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Photo #5 Cream together butter (room temperature) and 50g of sugar. (Photo #1) Pour in beaten egg yolks and blend. (Photo #2) Have egg whites and 80g of sugar ready to make meringue. Add 40g of the sugar to the egg whites and beat until peaks start forming. Then add the rest of the sugar (40g) and continue beating until stiff. (Photo #3) Pour in half of the meringue to the butter mixture and mix slightly. Add sifted flour/cocoa powder mixture and blend. Stir in the rest of the meringue and blend until well combined. (Photo #4) Transfer the batter into pudding cups or small molds. (Photo #5) Place the cups on a baking tray. Pour hot water into the tray, up to about 1.5cm in depth, and bake in a preheated oven at 180 °C (356 °F) for 30 minutes. Servings per Recipe Calories per Serving Ready In 6  six 7cm pudding cups  0kcal 120 minutes butter 100g  sugar 130g  egg yolk 50g  egg white 100g  cake flour 100g  cocoa powder 20g  【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and cocoa powder. - Butter the cups.