Ingredients
60 grams Butter
60 grams Granulated sugar
1 pinch Salt
1 Egg (brought to room temperature)
60 grams Sweetened chocolate
30 grams Cake flour
10 grams Cocoa powder
40 grams Walnuts
40 grams Pecan nuts
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Science-driven American baking — cookies, pies, cakes with precision
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Microwave the butter in a bowl to melt. Add the granulated sugar and salt to the bowl, then mix with a whisk. Bake the nuts in the oven preheated to 170C for 5 minutes until lightly browned. Combine the cake flour and cocoa powder, and sift. Add the egg to the bowl, and mix well. Add the melted chocolate, and mix well until smooth. Preheat the oven for 170C again. Add the sifted dry ingredients, and mix until smooth. Add the roasted nuts, and fold in with a spatula. Line the mold with parchment sheet, and pour in the Step 6 mixture. Tilt the mold to make it level. Lay the walnuts and pecan nuts in the middle line, and bake in the oven preheated to 170C for 30 minutes. When cooled, it's done.