Dark Chocolate Brownie Cake with Whipped Egg Whites
From the MolalaCook kitchen · 烘焙手記
Dark Chocolate Brownie Cake with Whipped Egg Whites
打發蛋白黑朱古力布朗尼
Dark chocolate and cocoa give this brownie cake depth, while three softly whipped egg whites lighten the batter.
▶ Watch the recipe
Before you begin
Cool it upside down before slicing.
Method 做法
Melt the base
Place the chocolate, butter and first 50 g sugar over a gentle water bath. Stir as the chocolate and butter melt. Remove from the heat, stir in the milk and add the yolks once the mixture is no longer hot.
See this stage at 1:16 →
Add the dry ingredients
Sift the cocoa and cake flour into the chocolate mixture. Stir until there are no pockets of flour, scraping the bottom of the bowl.
Whip and fold
Add lemon juice and salt to the egg whites. Beat while adding the other 50 g sugar gradually. Stop at soft peaks, then fold into the chocolate batter in batches.
See this stage at 4:16 →
Bake and cool inverted
Transfer to the cake mould. Bake in a preheated oven at 180°C (356°F) for about 40–50 minutes. Invert the mould to cool before releasing and slicing the cake.
Watch & bake along
Dark Chocolate Brownie Cake with Whipped Egg Whites
✦When should I add the meringue sugar?+
Tools for this recipe
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
