This recipe is from Gregoire Michaud, a Swiss pastry master who loves Hong Kong and as the pastry chief at Four Seasons Hotel. I listed his recipe here but my way is slightly different. 1.5 eggs used as I was not sure how big should a very large egg. I found the dough very thick and added bit more cream.
100g Melted Butter
210g White Sugar
3g Baking Powder
170g Cake Flour
One very large egg
One vanilla bean
A pinch of salt
His way is to mix all ingredients together. I took more steps to beat the butter (softened) and sugar first. Add egg one each at a time till incorporated and then the flour at the end. I can’t say which way is better as I did not try out his. Mine was soft, fluffy. The top was harder and crunchy. Very welcome by the family. It’s also the day of a friend’s wedding day. The chocolate twist looks like hearty shape. So, I wished the new couple love their lifetime and keep the couple relationship from God. This is not direct translation for the original Chinese text: 深心相印, 佳偶天成。Of course, two pieces of cake slice together.
1. Mix all ingredients in a kitchen mixer (the blade type) until you obtain a smooth mixture
2. Apply melted butter in a rectangle mold and cover the butter with flour; shake the excess flour
3. Fill the mould to 3/4 of the height
4. Pipe a thin line of soft butter on the whole length of the cake (this will make it open at baking)
5. For a cake of 700 gm (the above recipe) bake it at 165C for 10 minutes and a further 70 minutes at 145C
6. Once baked, allow to cool a little and take out of the mold; cool on a wire rack
And if you want to make it marbled or chocolate flavor, just replace 8 to 10% of the flour with unsweetened cocoa powder. Personally, I am a great believer in leaving it to sit in the kitchen for a day before indulging, of course, that is given you can hold yourself for that long!