Souffle style Chocolate Cupcake 软嫩可可小蛋糕 (中英食谱)
Baking Taitai
Baking Taitai
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  • 80 g almond meal (fine grinded almond)
  • 40 g icing sugar
  • 140 g egg yolk
  • 100 g whole egg
  • 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
  • 7. Bake in preheated oven at 180
  • 2013



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