Ingredients
170 grams Cake flour
50 grams Cocoa powder (unsweetened)
60 grams Cane sugar (or refined white sugar)
65 grams Olive oil (or vegetable oil)
1 Egg
Method
Sources
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Oaxacan red mole paste — milder than negro, ancho-based, sweet
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Journalist explores flavor science — pairing, perception, culture
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Combine the ingredients in a bowl. Mix well, then add the egg. Add cocoa powder, and mix until you reach an even, smooth consistency. As you stir, press the spatula against the bowl or use a whisk to smooth out lumps. Add cake flour, and fold into the batter with a few big strokes (No need to blend to an even consistency.) Transfer the batter to a vinyl bag. Double the bag for good measure, then rub the batter until evenly incorporated. Once it is well blended, form into a log and chill it in the freezer for 20 minutes. Slice into 5 mm and bake for 19 minutes in an oven preheated to 340F/170C. The baking time varies depending on your oven. You may need to bake for another 5 minutes.