Ingredients
2 eggs, separated
1 1/2 c. sugar
1 3/4 c. cake flour
3/4 tsp. soda
3/4 tsp. salt
1/3 c. Wesson oil
1 c. buttermilk
2 sq. unsweetened chocolate, melted
Method
Sources
📖
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Heat oven to 350°. Prepare cake pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy. In another bowl, sift remaining sugar, flour, soda and salt; add Wesson oil and half of buttermilk. Beat 1 minute; add remaining butter, egg yolk and chocolate. Beat 1 more minute. Fold in meringue. Pour in pans. Bake 30 to 35 minutes.