4 eggs, at room temperature and separated
1 tbsp water
3/4 cup sugar (150 g)
1 stick of butter (125 g), melted
6.5 tbsp all purpose flour (65 g)
6 tbsp cocoa powder (50 g)
2 cups milk (500 ml), warmed up
pinch of salt
1 tsp vanilla extract
1 tsp vinegar
Preheat oven to 325 F degrees. Grease and flour an
8x8 inch baking pan.
Separate the eggs and add the egg yolks to the
bowl of a mixer. Add a tbsp of water to the egg
yolks and add the sugar. Beat this at high until
eggs are light and creamy.
Add melted butter, vanilla extract and salt to
mixer and continue beating until butter is fully
incorporated and mixture is light and fluffy.
You can mix the cocoa and flour together and add
to the mixing bowl in batches, 3 times should be
enough. After each addition mix thoroughly.
Once flour and cocoa powder has been mixed in, add
the milk a bit at a time and mix. The milk should
be warm so not to cool the butter. Make sure the
milk has been mixed in thoroughly, the mixture
should be pretty liquidy, so don't get scared.
Clean the mixing bowl and whisk attachment and
make sure you dry it out.