| Ingredient | Method |
| A: 20g caster sugar 6B egg yolks 100g veg oil 60g low protein flour 1 tsp baking powder 125g warm milk 1tsp vanilla essence 30g cocoa powder 10g black cocoa powder B: 6B egg whites 60g caster sugar 1/4tsp cream of tartar Cream: (combine well) | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the oil and warm milk. Pour the flours and stir until well 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 8" cake 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 25-30 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. 11. Pour and combine the melted chocolate coins into 200g heavy cream. Chill for overnight. 12. Whisk the chocolate cream until peak. 11. Apply the cream and decorate as desired. |
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