Ingredient:
- Chicken eggs: 1 egg
- Sugar: 50g
- Salt: 1g
- Unsalted butter: 60g
- Honey: 15g
- Fresh milk without sugar: 70ml
- Flour No. 8 (or Flour No. 11): 90gr
- Baking powder: 3g
- Cocoa powder: 30gr
- Almond powder: 20g
- Chocolate chips: 90gr
- Tools: cupcake paper, cake mold, whisk
Step 1: Beat eggs with other ingredients
- Crack 1 egg into a bowl and beat until the whites and yolks are combined.
- Add to the bowl of: 50g sugar, 1g salt and 15g honey and stir all ingredients together.
- Heat 60g unsalted butter in a water bath until completely melted, then add it all to the beaten egg mixture. Stir well, then add 70ml of unsweetened fresh milk and stir until the mixture is combined.
Step 2: Mix the dough
- Sift into the egg mixture just prepared in Step 1 the flour ingredients including: 90gr of 8 flour (or 11 flour), 3gr of baking powder, 30gr of cocoa powder and 20gr of almond flour.
- Using a whisk, stir the egg and flour mixture in one direction until thickened.
- Add in the flour mixture on about 70g of chocolate chips and then mix the mixture again before preparing to pour the mold.
Step 3: Pour the cake into the mold
- Line cupcake paper with cake pan (or you can spread a layer of butter around the mold to remove the cake easily after baking).
- Pour the cake batter into the mold (only until about 2/3 of the mold to leave room for the cake to rise)
- Spread the remaining chocolate chips on top of the cake batter just poured into the mold.
Step 4: Bake the cake
- Turn on the superheater steam fryer, preheat the oven with PREHEAT mode at 180 degrees C for 5 minutes.
- Put the cake on the baking tray and put it in the oven, choose TOAST mode to bake at 160 degrees C for 25 minutes to complete.
