70 g
unsweetened cocoa powder (use high quality French cocoa like Valrhona or Cacao Barry, it makes a great difference)
240 g
egg white
150 g
caster sugar
1. Sift
almond meal and icing sugar together using a coarse sieve. Add in the whole eggs and egg yolks, use an electric mixer, mix at low speed until the color is slightly lighter.
2. Add
in the cocoa powder, mix at low speed till it formed a cocoa paste, set aside.
3. Beat
the egg whites using a stand mixer until bubbly stage, add in the caster sugar 1
4. Scoop
out 1
5. Use
a rubber spatula to fold in the remaining egg white mixture. Fold using gentle movements from the bottom of the mixing bowl and mix well.
6. Scoop
the cake mixture into the cupcake liners and fill up to 1
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