Cooking Instructions
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Step 1
Salted Butter (1/2 cup)
and
Semi-Sweet Chocolate Chips (2/3 cup)
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 (1 tsp)
and
Brown Sugar (1/3 cup)
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 (1 cup)
,
Unsweetened Cocoa Powder (2 Tbsp)
,
Baking Soda (1 tsp)
in 3 batches and fold well with a rubber spatula. Add
Natural Unflavored Yogurt (1/3 cup)
and
Rum (1 Tbsp)
, 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 (1/3 cup)
,
Unsweetened Cocoa Powder (2 Tbsp)
,
Raw Sugar (2 Tbsp)
and
Salted Butter (2 Tbsp)
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!
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