CHOCOLATE VELVET CAKE
Ingredients
( 75 grams ) Almond paste
( 50 grams ) Confectioner, sugar
( 60 grams ) Egg yolks
( 25 grams ) Sugar
( 40 grams ) Cake flour
( 10 grams ) Cocoa powder
( 20 grams ) Butter, melted
For baking (optional)
Almonds chopped 30 grams
Total batter weight: 340 grams
Procedure: MIXING
Modified separated-egg sponge method:
1. Mix the almond paste and confectioners, sugar until the mixture has a sandy consistency.
2. Mix in the egg yolks a little at a time. Until the mixture is smooth and light.
3. Whip the egg whites and sugar to a stiff meringue. Fold into the almond paste mixture.
4. Sift together the flour and cocoa. Fold into the batter.
5. Fold in the melted butter.
Scaling and baking (18-cm) square pan: (340 grams)( 40 grams ) Cake flour
( 10 grams ) Cocoa powder
( 20 grams ) Butter, melted
For baking (optional)
Almonds chopped 30 grams
Total batter weight: 340 grams
Procedure: MIXING
Modified separated-egg sponge method:
1. Mix the almond paste and confectioners, sugar until the mixture has a sandy consistency.
2. Mix in the egg yolks a little at a time. Until the mixture is smooth and light.
3. Whip the egg whites and sugar to a stiff meringue. Fold into the almond paste mixture.
4. Sift together the flour and cocoa. Fold into the batter.
5. Fold in the melted butter.
(20-cm) square pan: (425 grams)
(23-cm) square pan: (600 grams)
Butter the pans. If desired, line pans with almonds before filling with batter.
Bake at 3500 F (1700 C), 20-25 minutes.
The chef was her own miracle. She saw a brilliance in food, a potential to help and heal others, a way to show them how the sublime was simply a mixture of the ordinary. It was her genius at play, seeing what the rest of us didn't. I guess that's why we called it her culinary magic and joked that her spoon was a wand carved from the spirit tree. Either way, she made us all so happy, food does that, right? It feeds the soul, brings smiles and bonds, makes everything so much better
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