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Home / Flourless Chocolate Cake - Meringue-Based

Flourless Chocolate Cake - Meringue-Based

Flourless Chocolate Cake - Meringue-Based

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

Flourless Chocolate Cake - Meringue-Based

150g (5.3oz)
30g (1.1oz)
60g (2.1oz)
160g (5.6oz)
160g (5.6oz)
105g (3.7oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add water and sugar #1.
  2. Whip until sugar is dissolved.
  3. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.
  4. Whip pasteurized egg yolks and sugar #2 to ribbon stage.
  5. Fold the whipped egg yolk mixture into the meringue.
  6. Gently fold in PreGel Cacao Togo (Cacao Powder).
  7. Spread into mold.
  8. Bake at 149°C/300°F.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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