mardi gras dip packet 1 in 1/2 cups sourdough bread flour 1/2 cup unsweetened cocoa powder 2 tablespoons butter in a large bowl 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1/2 cup sour cream 1/4 cup granulated sugar 1/4 teaspoon baking powder 3 tablespoons unsalted butter Melt sour cream in a large bowl and stir in the flour, cocoa, butter and salt. Reduce to a simmer, reduce heat to medium-low and scrape lightly the crust with a slotted spoon and stir in egg whites and cream. Spoon on top of sourdough bread flour. Let cook on high power for about 4 minutes, stirring often over high speed. Add the egg whites and cream and stir to combine. Continue stirring to combine. Set aside while you mix dough. The flour should be very sticky to begin with. Preheat oven to 375°F. Make sourdough dip packet on parchment paper and place under a cooling rack in the fridge for ~6 hours or an hour or until ready to use. Once the dough has cooled down remove from the racks and roll out on a baking sheet using a 1 ¼ inch rolling pin set on the parchment paper. Set aside.
2. Preheat oven to 400°F. Line a medium baking sheet with parchment paper and line a 9cm diameter cake tin with tin foil. Bake cake in the middle of an 8-inch high oven for around 10 minutes. Turn off the baking sheet
