Cost Breakdown

Critical Success Points

• • Beat the eggs and sugar until the mixture becomes pale.
• • Use room‑temperature milk to avoid curdling.
• • Do not over‑mix after adding the flour.
• • Bake precisely at 180°C for 30 minutes.
• • Melt the chocolate gently to prevent it from burning.

Safety Warnings

• • Handle the hot oven (180°C).
• • Melted chocolate and butter are very hot; avoid burns.
• • Use heat‑proof utensils for the bain‑marie.