Cooking Instructions
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Step 1
Salted Butter (120 g)
and
Semi-Sweet Chocolate Chips (120 g)
in double boiler. Set aside.
Step 2
Separate
Eggs (4)
Yolks and Whites, and set aside.
Step 3
Whisk Egg Whites from medium to high speed until stiff peaks form.
Step 4
Beat Egg Yolks,
Vanilla Extract (5 mL)
and
Brown Sugar (90 g)
at medium speed in another mixing bowl till thick and fluffy. Slowly pour yolk mixture into egg white, beating at low speed. Add melted chocolate and mix well.
Step 5
Sift
All-Purpose Flour (140 g)
,
Unsweetened Cocoa Powder (10 g)
,
Baking Soda (5 g)
in 3 batches and fold well with a rubber spatula. Add
Natural Unflavored Yogurt (100 g)
and
Rum (15 mL)
, mixing well.
Step 6
Pour chocolate batter into a 11 x 7.5 inch cake pan lined with parchment paper at the bottom and sides.
Step 7
Mix
All-Purpose Flour (45 g)
,
Unsweetened Cocoa Powder (10 g)
,
Raw Sugar (30 g)
and
Salted Butter (30 g)
with finger tips into crumbles. Sprinkle evenly over batter.
Step 8
Bake in preheated oven at 170 degrees C (340 degrees F) for about 40 minutes.
Step 9
Leave the cake to cool in pan, remove from mold and cut into pieces. Decorate as desired. Enjoy!
