100 g fresh cream (35% milk fat)
100 g unsalted butter
200 g couverture chocolate (56% cocoa solid)
80 g egg yolks
100 g cocoa powder
24 g cake flour
240 g egg whites
140 g granulated sugar
60 g TREHA®︎
Bring A to a boil, then mix into the melted chocolate.
Mix in the egg yolks, then B, [Mixture 1]
Whip C to make soft peaks and combine with Mixture 1.
Pour into cake pans and bake at 160℃/320℉ for 45 minutes.
Allows uniform baking throughout the cake and yields a soft and light texture
Controls sweetness and enhances other flavors
Maintains a moist texture and quality for longer periods of time