Melt the chocolate then set it aside and Mix all ingredients for 1 minute at slow speed . mix another 3 minutes at medium speed until a homogeneous batter isobtained .
Devide 350gr in each cake mold and bake .
35'
Oven Type: Deck
Top Temperature: 180 °C & Bottom Temperature: 180 °C
6.86% Water loss
Mongso Honey Custard
Roast the black glutinous rice flour for 1 minute until the aroma comes out andset aside. Heat Festipak, Fresh Milk, and brown sugar until it boils, then add the black glutinous rice and stir again until it slightly thickens and is not sticky.Remove from the stove, then add Chocolate and stir again until all theingredients are well combined.
Italian Meringue
Whisk the egg white until soft peaks , Pour sugar and syrup heated to 115 derajatcelcius slowly into egg white .
whisk until cooled
assembling
Prepare the cake then spread it with Mongso Honey custard and cover the top with Italian meringue and adddecorations.
TIPS & TRICKS
Make sure the dough is homogeneous during the mixing process.
Make sure the black glutinous rice flour is roasted until it releases aroma so it does not smell musty
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