| Ingredient | Method |
| 5B egg yolks 40g caster sugar 65g veg oil 90g milk 110g LP flour 65g 62%dark chocolate coins 2tsp baking powder 2tsp vanilla extract 5B egg whites 1/4 tsp cream of tartar 70g caster sugar | 1. Preheat oven to 180C, top and bottom heat. Microwave chocolate coins and milk few seconds until melted 2. Beat the egg yolks and sugar until light. Mix the veg oil and chocolate milk until blended. Pour the flours and stir until well combined. Fold chocolate chip until combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 7" pan. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 40-45 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. |
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