Baking Taitai

Souffle style Chocolate Cupcake 软嫩可可小蛋糕 (中英食谱）

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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
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