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Home / Milk Chocolate Cake
Milk Chocolate Cake
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner
Recipe Created By: PreGel Professional Training Center
Difficulty: Beginner
Ingredients
| 120g (4.2oz) | |
| 20g (0.7oz) | |
| 60g (2.1oz) | |
| 20g (0.7oz) | |
| 100g (3.5oz) | |
| 100g (3.5oz) | |
| 20g (0.7oz) | |
| 10g (0.4oz) |
Method of Preparation
- Preheat the oven to 425°F (standard oven). Brush metal mold with softened butter and place on a sheet pan. If using a silicone mold, the mold does not require to be brushed with butter. Refrigerate or freeze the molds if using metal to harden the butter.
- Sift all of the dry ingredients together into a mixing bowl and add the egg whites. Mix together with the whip attachment to combine.
- Combine the brown butter with the chocolates in a small saucepan and heat gently to melt the chocolates until smooth.
- When it is very hot, just below a simmer, whisk in the brown butter and chocolate mixture in two additions.
- Transfer the batter to a piping bag and pipe the batter into desired molds.
- Tap the bottom of each mold against the work surface to smooth the top of the batter. Arrange the molds on a sheet tray.
- Place the sheet tray in the oven. Lower the temperature to 350° and bake for 20 minutes, or until the tops are golden brown and a skewer inserted comes out clean.
- Immediately unmold and cool on a cooling rack.
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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