CHOCO CAKE Chocolate Cake

March 8, 2006 French style cake. This recipe doesn’t require separating the eggs. 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 Cream together butter (room temperature) and 50g of sugar. (Photo #1) Add 70g of sugar to eggs and beat until thick and creamy. (Photo #2) Pour in half of the egg mixture to the butter mixture and mix slightly. Add sifted flour/cocoa powder/almond powder mixture and blend. Stir in the rest of the egg mixture and blend until well combined. (Photo #3) Transfer the batter into pudding cups or small molds. (Photo #4) 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 120g  whole egg 150g  cake flour 80g  cocoa powder 20g  almond powder 20g  【Preparation】 - Allow butter to soften at room temperature. - Sift together flour, cocoa powder and almond powder. - Butter the cups.