Capitalist Chocolate
Rich chocolate cake made with browned butter and meringue—perfect for gifting.
Ingredients
unsalted butter
70 g
egg whites
3
refined granulated sugar
80 g
cake flour (flour type)
30 g
almond flour (flour type)
30 g
cocoa powder (flour type)
30 g
baking powder (flour type)
1 small tbsp
vanilla extract
a pinch
unsalted butter (for greasing mold)
to taste
all-purpose flour (for dusting mold)
a pinch
Instructions
1
Prepare ingredients
Melt the butter (for greasing the mold), grease the mold, then dust with flour, and place in the refrigerator to chill. Sift all the dry ingredients together.
2
Make browned butter
Pour the unsalted butter into a small pot and heat over low heat until it boils. Once the edges of the pot turn brown, remove from heat. Cool the bottom of the pot with cold water to set the brown color. Wait for a while until the burnt butter settles, then use only the unburnt portion.
3
Prepare egg white mixture
Put the egg whites and refined granulated sugar into a bowl. Place the bowl over a small pot of boiling water. Stir with a whisk for 2 to 3 minutes while heating to dissolve the refined granulated sugar. Be careful not to whisk too vigorously to avoid excessive foaming. Remove the bowl from the pot, add the sifted dry ingredients and stir to mix. Add vanilla extract and the unburnt browned butter, stir to combine. Place in the refrigerator to chill for 1 hour.
4
Bake
Preheat the oven to 180 degrees Celsius. Divide the egg white mixture into 8 portions, pour into the chilled molds, and bake in the preheated 180°C oven for 15 minutes.
