1.1000 g (2 lb/ 1 kg) eggs = 4
2. Sugar = 100 grams.
3. Chocolate emulsion = 1 teaspoon.
4. Flour = 80 grams.
5. Cocoa powder = 20 grams.
6. Baking powder = 1 teaspoon of flour = 20 ml.
7.Cake Mold = 8"
To make sugar syrup:
1. Water/Milk-200 ml.
2. Sugar-60 grams.
3. Bake for 20-25 minutes in a pre-heated oven at 160 degrees for 10 minutes.
Chocolate Whipped Cream: (calculates for 1 pound cake)
1) Whipped cream (180-300) grams
2) Milk powder (give 1/2 tablespoon to 1 tablespoon of milk powder for 100 grams of whipped cream / there is no problem if milk powder is less or more)
3) Chocolate Ganache - in quantity.
Preparation method:
Sift all the dry ingredients first and keep aside. In a dry bowl beat eggs and sugar on medium speed to make meringue. Add little by little without pouring sugar completely. Beat the meringue with the chocolate emulsion for 5 seconds on medium speed. Now sift the dry ingredients 2/3 times and mix it slowly with a spatula using the folding method. Remember not to over mix. Then the egg foam will decrease.
At the end, mix it with oil with a spatula. Do not mix too vigorously after adding oil. Pour the batter into the mold and tap it 2/3 times. If you tap too much, the cake will settle. Use a cake tester to rotate the batter and remove the bubbles in the cake. Then bake.
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