Cake flour 30g
Cocoa powder 5g
2. Melt chocolate chips and butter together in a bowl over hot water, stir until smooth, then set aside.
3. Separate the eggs. Add 15g of granulated sugar to the egg yolks and beat until the color becomes significantly lighter and the volume increases. 4. Pour the melted chocolate mixture into the egg yolk batter and stir until well combined. 5. Add milk and stir until well combined. 6. Sift in cake flour and cocoa powder, stir until no dry flour remains, then set aside. 7. Beat the egg whites until coarse bubbles form, then gradually add the remaining 30g of granulated sugar in batches. 8. Continue beating until the egg whites form stiff peaks (about 90% stiff). 9. Take half of the beaten egg whites and fold them into the chocolate batter using a cutting motion. 10. Pour the mixed batter back into the remaining egg whites and fold gently in the same manner until well combined. 11. Fill the batter into a piping bag, pipe into paper cups. When half filled, first place a dried cranberry, then pipe more batter on top until 90% full.12. Using the same method, pipe the remaining egg batter. Transfer to the oven, middle rack, at 180°C, for about 15 minutes.
13. Fold the parchment paper in half, cut a heart shape in the middle, and place it over the center of the baked cake. Sift an appropriate amount of powdered sugar over the cake.
