Chocolate Round Cake

• 100g/ 3.50z Dark chocolates

• 80ml (1/3 cup) Milk

• 50g (3 tbsp) Melted unsalted butter

• 25g (3 tbsp) Cocoa powder

• 30g (1/4 cup) Cake flour

• 3 Eggs

• 5g (1 tsp) Lemon juice

• 50g (4 tbsp) Sugar

• Chocolate chips

170°C (340°F) bake for 30 minutes

Method:

Chop 100 grams of dark chocolate into small chunks and place into a bowl together with 80 ml of milk. Microwave it for one minute then

take it out and stir to melt the chocolate. Add 3 tablespoons of unsalted melted butter and keep stirring until incorporated then add sifted 

tablespoons of cocoa powder and 30 grams of cake flour.

Mix well until you have a smooth chocolate paste. Separate 3 egg whites from the yolks and add the yolks to the chocolate batter. Mix

the egg yolks into the chocolate batter with a whisk until they are incorporated. Into the bowl with the egg whites, add 1 teaspoon of

lemon juice and start whipping it on medium-high speed until it starts to foam. 

Add 50 grams of sugar in thirds mixing well after each

addition.

Continue to beat at medium-low speed until the meringue reaches a soft peak. Take some meringue and add it to the batter and mix it

well then add the remaining meringue to the batter. Continue to mix well until you have a well-incorporated smooth batter. Pour the

batter into a 6-inch baking pan and flatten the top then sprinkle some chocolate chips on top.

Bake in a 340F/170C oven for 30 to 35 minutes. Once baked and out of the oven, tap the pan on the counter a couple of times to release

some of the hot air then place it upside down and let it cool. After cooling, take off the mould and remove the cake from the pan. Slice

the cake.

Enjoy your chocolate brownie cake.