This was not as difficult of an undertaking as I thought. It turned out beautifully. However, my number one tip would be to combine about a quarter of the egg white mixture into the yolk mixture before folding it all together. This lightens up the the consistency of the yolk mixture (which is still quite heavy even when whipped) and makes combining the whites and yolks a bit easier. You really have to be careful not to deflate your eggs. I've seen this done by Martha Stewart, Bobby Flay, Alton Brown, etc. I also added just about a quarter cup of cake flour at this point, just to give it a little more substance. I put a little less cocoa in my whipped cream, and then made a chocolate ganache icing to spread over top. Way delicious.
Was this review helpful?
4 users found this review helpful
This was not as difficult of an undertaking as I thought. It turned out beautifully. ...