- 5 medium eggs
- 11- g granulated sugar
- 75 g self-rising flour
- 30 g ION cocoa powder
- 130 ml whole milk
- 60 ml seed oil
- 1 pinch of salt
Add the seed oil to a saucepan and place over low heat for 1 minute. When ready, remove from the stove, sift the flour and the cocoa powder and add them to the saucepan.
Next, add the salt and whisk together until completely combined.
Then, separate the egg whites from yolks, and place the egg whites in a large bowl. Add the yolks to the mixture in the saucepan and whisk until a chocolate dough forms.
Right after, add the milk in 3 batches, while whisking vigorously. Stir well, until the mixture is smooth and has no lumps.
Afterwards, beat the egg whites with a hand mixer at medium speed until light and fluffy. After they form into a meringue, add the sugar in 3 batches, while continuously stirring until the meringue gets a firm and glossy consistency.
When the meringue is ready, add 1/3 of the meringue into the chocolate mixture to the saucepan and stir with a mariz until completely incorporated.
Right after, transfer the chocolate mixture to the bowl with the rest of the meringue and gently stir with the mariz until it turns into a homogeneous mixture.
Then, place a 24 cm round baking pan on parchment paper, and outline the pan on the paper using a pen. Cut the outlined part of the parchment paper with a pair of scissors, and place it in the pan.
To continue, cut rectangular lines bigger than the height of the pan so that they stick out of the pan. Place them all around the edges of the pan, making sure it is well covered. (You can also execute this process at the beginning of the recipe).
When the baking pan is lined with parchment paper, empty the mixture into it and place the pan into a bigger one that has 1cm warm water.
Bake in a preheated oven at 150 C fan, on the middle oven rack for about 1 hour.