Directions

• Separate the egg yolks from the whites into two bowls. Set aside the whites- we won’t need them until step 6.
• In the yolk bowl, whisk in the sugar until well combined. Mix in the melted butter and the milk. Add the yeast and the flour using a metal strain. Whisk until obtaining a homogenous thicker batter.
• Split half of this mixture in an another bowl (i.e. a third bowl, not the egg white bowl).
• In the first bowl, mix in the vanilla extract. Set aside.
• Melt the dark chocolate either in the microwave (with 2 tbsp of water) or in a ‘bain marie’. Once melted, mix in the second bowl using a spatula. Set aside.
• Using a stand mixer, beat the egg whites until firm. Add a pinch of salt one minute into beating them.
• Split the firm egg whites in the two bowls of vanilla and chocolate batters, then gently incorporate them in using a spatula. To not “break” the whites, roll the batter around them little by little – see our Youtube video.
• Butter your baking dish and pre-heat the oven at 175°C/350°F.
• Add half of the chocolate batter batter, even the layer using a spatula, then add half of the vanilla batter and even the layer. Repeat in the same order with the remaining halves.
• Bake at 175°C/350°F for 45 minutes or until the tip of a knife is clean.
• Once out of the oven, let sit for at least 30 minutes before serving.
  Bon appétit !