Chocolate Velvet Cake

Moelleux

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

Modified separated-egg sponge

  1. Mix the almond paste and confectioners’ sugar until the mixture has a sandy consistency.
  2. Mix in the egg yolks a little at a time. Beat until the mixture is smooth and light.
  3. Whip the egg whites and sugar to a stiff meringue. Fold into the almond past