INGREDIENTS
| 15g | 0.53 oz | Cacao Powder 22-24% |
| 50g | 1.76 oz | Dark Chocolate Peru 62%, chopped |
| 90g | 3.2 oz | Muscovado sugar |
| 90g | 3.2 oz | Brown butter |
| 60g | 2.12 oz | Egg whites |
| 50g | 1.76 oz | Whole eggs |
| 20g | 0.71 oz | Egg yolks |
| 30g | 1.06 oz | Powdered sugar |
| 2g | 0.07 oz | Salt |
| 45g | 1.59 oz | All-purpose flour |
| 5g | 0.18 oz | Baking powder |
In a saucepan, heat the butter to a temperature of 293°F (145°C) and then transfer immediately into a mixing bowl to stop the cooking process. In a stand mixer with the whisk attachment, whip the egg whites with 30g (1.06oz) of muscovado sugar until soft peaks form. In a mixing bowl, sift the flour, baking powder, salt, powdered sugar and remaining muscovado sugar.
Mix in the whole eggs and egg yolks to the dry ingredients until a dough forms. Mix in the cooled brown butter until completely incorporated. Fold in the whipped egg whites. At this point separate 1⁄4 of this mix and incorporate the cacao powder, place in a piping bag with a standard piping tip and set aside. Mix in the chopped chocolate to the remaining 3⁄4 of mix.
In a greased and floured mold, place the chopped chocolate mixture; pipe the cacao powder mix into the centre of the mold. Bake at 338°F (170°C) for 30 minutes.
For a 8 x 4 x 2 inch mold
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