Ingredients
- 120 gr. granulated sugar
- 20 gr. all-purpose flour, sifted
- 60 gr. almond flour
- 20 gr. PreGel Cacao Togo (Cocoa Powder)
- 100 gr. egg whites
- 100 gr. brown butter
- 20 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture)
- 10 gr. 100% chocolate liqueur, chopped
Method
- Preheat the oven to 220 °C (standard oven).
- Brush metal mold with softened butter and place on a sheet pan.
- If using a silicone mold, the mold does not require to be brushed with butter.
- Refrigerate or freeze the molds if using metal to harden the butter.
- Sift all of the dry ingredients together into a mixing bowl and add the egg whites.
- Mix together with the whip attachment to combine.
- Combine the brown butter with the chocolates in a small saucepan and heat gently to melt the chocolates until smooth.
- When it is very hot, just below a simmer, whisk in the brown butter and chocolate mixture in two additions.
- Transfer the batter to a piping bag and pipe the batter into desired molds.
- Tap the bottom of each mold against the work surface to smooth the top of the batter.
- Arrange the molds on a sheet tray.
- Place the sheet tray in the oven.
- Lower the temperature to 180 °C and bake for 20′, or until the tops are golden brown and a skewer inserted comes out clean.
- Immediately unmold and cool on a cooling rack.