Recipe courtesy of James Satterwhite, Executive Pastry Chef, Charlotte (N.C.) Country Club
- Let the egg whites come up to room temperature.
- Melt the dark chocolate.
- Combine all of the dry ingredients in a mixer with the paddle attachment, and mix the dry ingredients.
- Slowly add the egg whites and then the cream. Scrape the bowl several times.
- Add the chocolate. If the mix looks like part of the chocolate has seized, gently warm the bowl of the mixer with a torch, and it will smooth out the mix.
- The mix may be stored in a container until ready to bake.
Chef's note: This is a very versatile recipe that has many uses. It may be baked in any flexipan from petit four size to individual pastry. It may be a cake layer, and it may be baked with chocolate, nuts and fruits. As a petit four, I like to bake it with a brandied cherry and almonds. It's good for outdoor events; where heat may be an issue, it may be garnished with a crème mousseline, which is able to stand up to the heat. It's also good served warm on buffets under a heat lamp. Plus, it's gluten-free; his is helpful in doing a buffet when you need to have some gluten free options available.