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📋 INGREDIENTS:
Cocoa dough:
6 proteins
110 g (0.5 cups) sugar
6 egg yolks
100 g (0.8 cups) all-purpose flour
2 teaspoons of baking soda
20 g (2.5 tbsp) cocoa
Light dough:
4 egg whites
75 g (0.375 cups) sugar
90 g (0.75 cups) all-purpose flour
1 teaspoon Baking powder
4 egg yolks
Syrup:
200 ml (0.85 cups) water
200 ml (0.85 cups) strawberry syrup
Molding:
150g (5¼ oz) chocolate
100 ml (⅓ cup) heavy cream
Cream:
400 ml (1.7 cups) milk
60g (0.25 cups) vanilla pudding powder or cornstarch
200g (1 cup) sugar
A pinch of ground vanilla bean or vanilla extract
250 g (8¾ oz) butter
Baking instructions:
Bake the cocoa dough at 180°C (350°F) for 5 minutes on top/bottom heat.
Bake the light dough at 180°C (350°F) for 10 minutes on top/bottom heat.
Use a baking pan with a diameter of 33 cm x 29 cm (approximately 13 x 11.5 inches).
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