80g DLA Isabella 37% Milk Chocolate Couverture
100g Egg yolk
100g Milk
65g Salad oil
80g Soft flour
20g Cocoa powder
200g Egg white
100g Granulated sugar

PREPARATION:

Lay parchment paper with about 5cm higher
(overhang) than the mold.

1. Put milk and salad oil in a heat-resistant bowl and heat in a
600w range for 30 seconds. Mix with a whipper to emulsify.

2. Sift the cake flour and cocoa powder into the bowl of step #1 and
mix. Add egg yolk and mix.

3. Put the egg whites and granulated sugar in another bowl and whisk until
the peaks stand loosely to make a meringue.

4. Add a scoop of meringue to the bowl of step #2 cocoa dough and mix
well.

5. Add the cocoa dough to the meringue bowl and mix
with a rubber spatula.

6. Pour half the batter into the mold, sprinkle DLA Isabella 37% Milk
Chocolate Couverture all over. Pour in the rest of the batter and sprinkle
DLA Isabella 37% Milk Chocolate Couverture on the surface if you like.

7. Pour hot water into a pan that is larger than the mold and bake in an
oven preheated to 160 degrees for 50-60 minutes.

8. Please enjoy freshly baked