#moelleux

With custard sauce or vanilla ice cream

Ingredients lists

Chocolate cake

7 egg whites, 3 egg yolks, 1 whole egg (total of 8 eggs).

150g 70% cocoa chocolate

150g butter

150g sugar

35g wheat flour

1 table spoon of cocoa powder

Custard sauce/Vanilla icecream (optional)

3 egg yolks

100g sugar

250ml milk

125ml heavy cream

1 vanilla bean or 1 table spoon vanilla extract

NB: The custard sauce can be served warm/hot with the chocolate cake, or put in an ice cream machine to make vanilla ice cream.

Instructions

Chocolate cake

Melt the butter and chocolate together.

Seperate the egg whites and yolks. In one bowl, put 7 egg whites, in another bowl put 3 yolks and 1 whole egg. This should leave you with 3 egg yolks. Keep those for the custard sauce.

Put half of the sugar in the bowl with egg yolks & the whole egg.

Beat the egg whites with an electric whisk. When the whites are getting foamy, add 1/3 of the remaining sugar. Continue whisking until they are firm, and add 1/3 of the sugar again. Whisk for 1min and add the remaining sugar and whisk another minute. Refer to picture below to see the texture it must have.

Take a sauce pan, put water in it and heat up the water. The water must be steaming, but not boiling.

Put the bowl with the yolks, whole egg & sugar on top of it, and whisk it with the electric whisk in this bain-marie. Whisk until the mix has whitened a lot and increased a lot in volume. Refer to picture below to see the desired texture.

Mix all the ingredients together in the following manner: First mix the yolks with the chocolate. Second mix the yolk-chocolate with the egg whites, and the sieved flour & cocoa powder.

Mix until homogeneous, but do not overwork the mix, and we want to keep the mix as airy as possible.

Preheat the oven at 170°C.

Pour the mix in a buttered and floured cake pan, and bake for 25-35min (use the toothpick/knife method to check if it's cooked).

Take it out the oven, wait until it cools down, and remove the cake from the cake pan. Cover with powdered sugar.

Custard sauce/Vanilla icecream (optional)

Cut the vanilla in half, take all the seeds out, and put the seeds and the bean shell in the milk, and half the sugar.

Put the milk to a boil, then stop and let it infuse.

Whisk the yolks and the rest of the sugar until it whitens and become fluffy (it'll be less airy than what we did for the cake, and it is not done in a bain-marie).

Pour the milk over the yolks, mix well, and put back in the sauce pan.

Cook & stir until it reaches 83°C.

Add the heavy cream to stop the cooking.

Either serve it as is as a sauce for the cake, or put in an ice cream machine to make vanilla ice cream.