"Over 10 years ago I tried a pão de ló in Portugal - the shops have these cakes all lined up along the bench surrounded by frilly paper," says Mat Lindsay. "The traditional version is a classic eggs and sugar kind of thing and never has cocoa, but our take is kind of like a chocolate fondant self-saucing pudding. It's really simple to make and there's no mess; you serve it in the paper that you bake it in."
You'll need
2½ tbspDutch-process cocoa8egg yolks2eggs100 gmcaster sugar50 gm(⅓ cup) plain flour, siftedPouring cream (optional), to serve
Method
- 01
- Preheat oven to 220°C. Sift cocoa over a baking tray thinly but evenly, then roast, stirring every minute until dark and it smells toasted (3-4 minutes).
- 02
- Grease and line four 12cm-diameter cake tins or ovenproof bowls with 30cm square pieces of baking paper, squashing folds of paper against tins.
- 03
- Whisk yolks, eggs and sugar in an electric mixer until pale and doubled in size (3-4 minutes). Gently fold in flour and toasted cocoa until fully incorporated. Divide batter among tins and bake until centre is just set but still a little runny (7-9 minutes; it may take you a couple of tries to get the timing perfect). Cool in tins for 5 minutes. Serve warm or at room temperature with pouring cream.
http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2018/1/burnt-cocoa-sponge-cake/