Ingredients
1 bar Milk chocolate
1 bar Dark chocolate
100 ml Heavy cream (vegetable-based is OK)
1 Egg
2 tbsp Cake flour
Method
Sources
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dataset
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Recipes1M
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Flexible silicone bundt — easy release from intricate shapes
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Flexible silicone bundt — easy release from intricate shapes
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Chinese gongfu tea tray — drainage system for tea ceremony
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Break the chocolate into a heat-resistant container and heat it in the microwave together with the heavy cream for 2 minutes (700 W). Stir the mixture from Step 1 with a whisk. Add the egg, then the flour, mixing well with the whisk after each addition. Pour the batter into the Lekue, put the lid on top and heat it for 4 minutes in the microwave (700 W). Once the cake has cooled, remove it from the Lekue. If you're using a 600 W microwave then please heat the cake for 5 minutes.