72 Percent Chocolate Cake

Preparation info
  • Yield:

    590 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Eggs, at room temperature 175 g 6.17 oz 29.66%
  • Invert sugar


  1. Preheat a convection oven to 160°C/325°F.
  2. Lightly grease the interior border of a half sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
  3. Combine the eggs, invert sugar, and sugar in a bowl and mix well using a whisk.