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This one is adapted from a cookbook called "Miette" namesake of the pastry shop in San Francisco who publish it.

350F, 12x16x1 tray lined with parchment paper
1) ¾ cup (4oz) all-purpose flour
1) ¼ cup natural unsweetened cocoa powder
1) ½ tsp. baking powder
1) ½ tsp. baking soda
1) ⅛ tsp. salt
2) 6 egg yolks + 1 egg
2) 1/3 cup sugar (2.5oz)
3) ¼ cup vegetable oil
4) ⅛ cup water
4) 1 tsp. vanilla extract
6) ¼ cup sugar
5) 6 egg whites
5) ⅛ tsp. cream of tartar
Bake at 350F for 30-35 minutes

Combine (1) sift and set aside.

Combine (4) in measuring cup.

Beat (2) on high speed until light colored & ribbony ~5min. Drizzle oil (3) slowly until combined. Turn speed to low and pour liquid (4) in a thin stream ~3min. Then slowly add dry ingredients (1) in three additions until just combined. Transfer to another bowl and set aside.

In a clean bowl whip (5) until foamy then add sugar (6) slowly and beat until medium stiff peaks form.

Gently fold the egg white mixture into the egg mixture in 3 portions until well blended. Pour into pan and bake at 350F

◊12x16x1-inch tray at 8-10minutes

makes 4 cups
7) 1/3 cup sugar (2.5oz)
7) ¼ cup water
8) 5 oz 62% chocolate
9) 6 large yolks
10) 1½ cup heavy cream

Made half of this recipe for the cake above.

In small saucepan, combine (7) to make syrup, boil over high 3-4min and set aside

In another saucepan melt chocolate (8)and set aside.

Whip yolks (9) until lemon colored & thick on low speed then pour syrup (7) then increase speed to med-high until light & ribbony 3-4min. Double in volume. Turn speed to low and pour melted chocolate (8) 2min.

In a clean bowl, whip heavy cream (10) until soft peaks then on low add the chocolate mixture. Turn speed to high until stiff peaks.

Use immediately or refrigerate for 3 days or freeze in tightly sealed container up to 2 months.