Dead star cake

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Chocolat Fondant with pecan nuts

This strange cake was found laying in the conservation array of a freezing world, the sudden death of the star having wrecked havoc on the local stellar arrays.While the dying star emitted a reddish-brown hue largely insufficient to power the storage array the intense cold and the heavy layer of snow cover seemed to have acted as an excellent conservator.¹ I elected to sample it considering the overall good condition of the container.
Sampling was indeed a success and the deep rich taste of the cake seemed to be on parr with a nice exterior aspect. Item hence was subjected to retro engineering analysis.

Attached: Retro Engineering report for sample #F4C687
sample #F4C687 Analyse report

First of: This is what I mean by a glass of something

Second, on the photo I use gluten-free and milk-free stuff due to health condition, the recipe is the normal version I will put in parenthesis what I used

Ingrédients & Tools

Ingrédients

• 5 eggs
• 3 glass of flour ( gluten-free mix 2, potato flour 1)
• 2 glass of sugar
• 1/2 glass of cream (Soy Cream)
• 450g of black cooking Chocolat, ideally over 65% pure
• 200g of Pecan nuts
• 125g of butter (coconut butter)
• 1 pack of rising oowder

Tools

• 2 interlocking sauce pan
• 1 whip
• 1 blade
• 1 cutting board
• 1 electric mixer
• 2 large bowl
• 1 cooking mold

Process

1. Split the eggs white and yoke in the two bowl
   
   
2. Add sugar to the eggs yokes
   
   
3. Wisk it vigorously until the mix start to whiten
   
   
4. Add the flour, and incorporate it slowly
   
   
5. Break the Chocolat and put it to melt "au bain-marie" (under saucepan 3/4 full of water the other one floating in it)
   
   
6. While the chocolat melt, wisk the egg whites withe the electric-mixer
   
   
7. Make them real hard
   
   
8. Cut the pecan nuts in big pieces
   
   
9. In the chocolat add 100g of butter and the cream
   
   
10. Wisk lightly until nice velvety consistance
    
11. Add the chocolat to the cake mix and wisk it
    
    
12. if need be add water to obtain a nice consistance (should make uninterrupted ribbon from the whip)
    
    
13. Add the rising powder and wisk lightly
    
    
14. With the spatula add half of the egg whites, and amalgame slowly
    
    
15. Add the rest of the egg white
    
    
16. Add the pecan nuts and stirr slowl
    
    
17. Grease the cooking mold with the rest of the butter
    
    
18. Put in the oven for 30minutes at 180°C
19. Check cooking state with a needle or the blade of a knife, remove from heat as soon as the blade came out clean

_{1) Self-reminder: investigate the use of low molecular agitation state on long terms storage of food and goods}