Ingredients
4 Tbsp. butter
2 c. sugar
2 eggs, separated
1 3/4 c. flour
3 tsp. baking powder
4 oz. melted chocolate (4 sq. semi-sweet)
1/2 tsp. salt
1 1/2 c. milk
1 tsp. vanilla
1 c. chopped nuts
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Cream sugar and add 1 1/2 cups sugar gradually. Add well beaten egg yolks. Blend in melted chocolate. Mix flour, baking powder and salt together by sifting. Add flour mixture alternately with milk to already creamed mixture. Beat until batter is smooth. Add vanilla and nuts. Beat egg whites until stiff enough to hold point, then add remaining sugar. Fold into batter. Bake in 2 (9-inch) pans 35 to 40 minutes in 350° oven. Cake must not be overcooked.