Chocolate Doughnut Cake with Thai Tea Glaze (ช็อกโกแลตโดนัทเค้กหน้าชาไทย)

1.Preheat the oven to 160°C (top and bottom heat). Prepare six 11 cm doughnut molds by lightly greasing them with oil.

2.Heat rice bran oil to 100°C, then remove from heat. Sift in cake flour and cocoa powder, mix until smooth, and set aside.

3.Separate 3 eggs into yolks and whites. In a bowl, whisk the 3 yolks with the remaining whole egg and fresh milk. Stir in the cocoa mixture until smooth.

4.Combine salt and sugar. Beat the egg whites until foamy, then gradually add sugar in 2–3 additions. Beat until soft peaks form.

5.Fold ⅓ of the meringue into the cocoa mixture to lighten it. Gently fold in the remaining meringue until just combined.

6.Pour 65 g of batter into each mold. Tap lightly to release air bubbles. Place the molds in a deep tray filled with hot water (2 cm deep). Bake for 20 minutes.

7.Let the cakes rest in the water tray for 5 minutes, then unmold and cool completely.

8.In a saucepan, bring water and Thai tea leaves to a boil. Remove from heat and let steep for 5 minutes.

9.In a separate bowl, combine agar powder, sugar, and milk powder. Strain in the tea and let sit for another 5 minutes.

10.Mix cornstarch with evaporated milk until smooth. Set aside.

11.Heat the tea mixture while stirring. Once boiling, lower heat and simmer for 1 minute.

12.Stir in the cornstarch mixture and whipping cream. Return to heat and stir until thickened.

13.Remove from heat, stir in rice bran shortening until melted. Cool the glaze in an ice bath, then transfer to a piping bag.

14.Place the cakes on a wire rack. Pipe the Thai tea glaze over each cake, tapping gently to create an even coating. Garnish with chocolate cookie crumbs.