To begin, whisk together the dry ingredients (excluding the cocoa powder) in a separate bowl. In a stand mixer, beat together the sugar and butter until well combined, then add the eggs one at a time, mixing thoroughly. Slowly pour in the dry mixture, followed by the cocoa powder, and stir until the batter is fully incorporated.ĭivide the batter equally into two greased ramekins, ensuring they are well distributed. Place them in the oven and let them bake for approximately 25-30 minutes. I like to level off the tops of my cakes to provide an even surface for the custard to rest on. Remember to allow the cakes to cool completely before attempting to slice off the tops. While the cakes are cooling, prepare the scrumptious custard. In a saucepan over medium-low heat, combine the cream, milk, cornstarch, and sugar, stirring constantly until the mixture starts to bubble. This ensures a smooth and creamy custard.
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