cold egg white (I used eggs weighing 70g each)
baking paper all around the interior of an 8" square baking mould then cover around the exterior with
is the safest as all first 3 layers will have water seeping through, the 4th layer remained dry.
the cocoa powder and cake flour together. Mix well and set aside.
milk to a slight boil and off heat immediately. Stir in the nutella until well mixed. Set aside to cool.
the egg yolks
the egg whites till foamy stage, add the sugar in three additions and beat till stiff peak.
the meringue into the egg yolk batter 1
hot water up to 70% of the outer baking pan or up to 1
into preheated oven mid bottom rack , using water bath, bake at 160 degree Celsius for 40 minutes before lowering temperature to 140 degrees Celsius and continue baking for about 30 minutes, insert a skewer which comes out clean, the cake is done.
the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste.
French Rum and Vanilla Cakes / Canelés de Bordeaux. 可丽露，是源自于法国波尔多地区的一种小蛋糕/传统甜点. 这个甜点想做很久了，只因找不到可丽露模啊！皇天不负有心人，前几天在Viva Home 的 Baking & Confectionary 展览会里给我买到了意大利品牌 silikomart 生产的矽胶模 。这个模虽然有点贵，但品质比淘宝卖的好很多哦！（ 哈哈。。我“ 一个” 不小心还败了8个呢。。。）