Wow, this cake is really something. The texture is so light like chiffon (only 25g flour), yet the taste is so intense and moist, it’s like eating soft crumbly chocolate itself. The cake is even more moist and rich the next day.
The cake rose very high on the strength of the meringue alone, with no other raising agent. Remember to use good chocolate and cocoa powder.
Recipe (by Sato Hiroko adapted by Windy Njoo, makes a 6″ cake)
- 75g chocolate (I use 25g 80% dark chocolate with 50g Hershey minis)
- 15g varlhona cocoa powder
- 35g hot water
- 40g oil
- 1/8 tsp salt
- 3 egg yolks
- 20g caster sugar
- 25g cake flour sifted
- 3 egg whites
- 40g caster sugar
1. Melt chocolate in microwave in short 15 sec bursts, be careful not to burn it. Set aside.
2. Mix cocoa powder with hot water. Then add oil and mix till even.
3. Add the 2 chocolate and cocoa mixtures together, hand whisk to a smooth even consistency. Add salt. Set aside
4. Beat egg yolks with 20g sugar till light. Add in the cooled chocolate mixture.
5. Add in sifted flour and fold till even. Set aside.
6. Beat egg whites, add 40g sugar in 2 steps till a firm meringue.
7. Add 1/3 meringue to yolk batter to loosen it. Then pour yolk batter back into meringue and fold with spatula till even and no white streaks.
8. Pour into cake tin that is lined at the bottom only. Tap to release bubbles.
9. Bake at 175 deg C. At the 12 min, you can take out to slit the top. Bake a total of 30-35 min, test with skewer.
10. Cool overturned. Then unmould and enjoy.