Birds Milk Cake

Cake Layer:

3 eggs

2 tbsp Butter

1 tsp baking powder

2/3 cup sugar

2/3 cup coco powder

1 cup flour

1. Sift and combine all of the dry ingredients.

2. In a mixing bowl add eggs and sugar and beat until it turns lighter in color .

3. Start adding dry ingredients in small portions.

4. Melt the butter in the microwave for about 30 seconds and add into the batter.

5. Line an 8” baking pan with parchment paper.

6. Evenly spread the batter.

7. Bake on 350* for about 20 min.

Souffle :

5 egg whites

2 1/4 cup confectioners sugar

1 tbsp gelatin

1/2 cup water

1. Combine water and gelatin and give it a stir and let it soak for a few minutes.

2. In a mixing bowl start beating the egg whites .

3. Once the egg whites become frothy start adding confectioners sugar in small portions.

4. Beat until creamy white consistency .

5. Now that the gelatin soaked in all of the water put it in the microwave for 30 seconds and stir to make sure there are no lumps of gelatin.

6. Slowly add the gelatin into the egg mixture.

To assemble:

1. Take adjustable cake ring and place the cake layer on the bottom.

2. Brush on some simple syrup or diluted juice.

3. Pour in the egg whites mixture .

4. Let it set in the fridge for 3 hours.

Chocolate Ganache:

3 oz dark chocolate

3.5 oz butter

1. Combine chocolate and butter and heat it up in the microwave in 30 second intervals until all melted and smooth ,stir between each interval .

Take the cake out of the cake ring and pour the ganache over the cake . Let it set in the fridge for at least 30 min.

I used freeze dried raspberries for decoration but its completely optional. Original birds milk comes plain just covered in ganache.