Soft Brownie

My children has commented that the texture of the cake is more like a chocolate cake.

Ingredients:-

200g Egg White

70g Raw Sugar

175g Dark Chocolate

100g Butter

100g Whipping Cream

75g Cake Flour-shifted

125g Egg Yolks

1 tsp Rums

8og toasted Walnuts (I use chocolate chips) 

Method:-

1.            Use water bath method to melt the Dark Chocolate and Butter until 90 degrees.

2.            Keep stirring till smooth.  [Remove from heat if too hot].  Stir till chocolate are fully melted.

3.            Add in the whipping cream and well mixed.  And shifted flour by portions and fold till well combined.

4.            Add in beaten egg yolks by 3 batches and mix well.

5.            Add in the chocolate chips or roasted walnuts.

6.            Whisk egg whites till foamy.  Add in sugar by 3 portions and beat well after every addition on medium high speed.  Whisk till semi-stiff form.

7.            Fold in 1/3 of the meringue to the chocolate mixture and mix well.  Pour all chocolate batter into the rest of the meringue and fold till well blended.

8.            Pour in to a normally tin.  Smooth surface and slightly knock out air bubble.

9.            Bake in preheated oven at 170C for 40-50 minutes.

10.        Just out of oven and slightly knock the mould to loosen the cake and prevent it from collapsing.  Invert for about 10-15 minute.