For Cake
2 eggs
1 egg yolk
60 g dark muscovado sugar
15 g maple syrup
1⁄2 tsp salt
50 g all-purpose flour
10 g dark cocoa powder
10 g unsalted butter
15 g earl grey milk
For Cream Cheese Icing:
150 g cream cheese, (room temperature)
40 g sugar
1 tsp. vanilla extract
150 g heavy cream
Cake:
Combine eggs, maple syrup, and sugar in a bowl.
Whisk over a double boiler until the mixture is slightly warm.
Remove from heat and continue whisking until pale in color and fluffy.
Fold in sifted flour and cocoa powder.
Once combined, add in melted butter and warm milk.
Bake at 350 degrees F for 12 to 15 minutes.
Let cool completely and cut out the desired shape.
Cream cheese icing:
Whip cream cheese until soft and fluffy.
Add vanilla and sugar, beat until completely incorporated.
Fold in whipped heavy cream until combined.
Sugar: 28g
:
Calcium: 106mg
Calories: 482kcal
Carbohydrates: 41g
Cholesterol: 229mg
Fat: 32g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 2g
Potassium: 199mg
Protein: 8g
Saturated Fat: 18g
Sodium: 7150mg
Trans Fat: 1g
Vitamin A: 1301IU
Vitamin C: 1mg
