I put melted chocolate and plenty of chocolate chips in butter cake batter.
- 5 oz unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 eggs (L size, room temperature)
- 4.5 Tbsp. almond flour
- 5-6 drops vanilla oil
- 4/5 cup cake flour
- 1 tsp. baking powder
- 3.5 Tbsp. cocoa powder
- 1.8 oz couverture chocolate
- 1/3 cup chocolate chips
- ※unsalted butter for coating on the pan
★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=L1ic_VelF-M
Preheat a oven to 392 ºF. Coat a loaf pan with butter and sprinkle bread flour on. Let the pan sit in a fridge. Sift cake flour and cocoa powder and baking powder together.
Put chocolate (small pieces) in a bowl. Boil water in a pan. Turn off the heat and put the bowl on it. Wait 30 seconds as it is. Please don’t put the bowl directly in hot water.
Melt it evenly. Let it cool to room temperature.
Make the butter smooth. Mix granulated sugar with a whisk in 3 parts. Mix until it turns white and becomes fluffy.
Beat egg lightly until it gets watery. Add the egg to the batter in 4 parts. Mix well each time. (Please use eggs of room temperature to prevent the batter from separating.) Mix it until it gets smooth and becomes a little hard.
Mix almond flour while crushing lumps. Mix vanilla oil.
Put the melted chocolate and mix well. (Please put the chocolate of room temperature so that the butter won’t melt.)
Put the sifted dry ingredients all at once. Fold it until powderiness disappears.
Add chocolate chips and fold roughly. (Leave some of the chocolate chips.) Put the batter into the pan without gaps.
Put the remaining chocolate chips on the top. Bake it at 338 ºF for 40-45 minutes. Drop the pan to prevent the cake from shrinking. Cool it down as it is for about 10-15 minutes.
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