Classic Chocolate Cake

Overview

The difference between this cake and brownie is that it has a very soft and fluffy texture, a bit similar to sponge cake, but the method is different.

Tags

• baking
• caster sugar (egg yolk)
• cocoa powder
• dark chocolate (valrhona caribbean 66%)
• egg yolk
• fine sugar (egg egg white)
• low gluten flour
• unsalted butter
• whipping cream
• protein

Ingredients

Steps

1. 1 Heat unsalted butter and light cream until slightly boiling

   

2. 2 Add dark chocolate, let it sit for a while to melt and stir well

   

3. 3 Add fine sugar to the egg yolks and stir until dissolved, then heat the egg yolk liquid in a water bath to body temperature

   

4. 4 Add the chocolate liquid to the egg yolk liquid in 3 batches and mix well

   

5. 5 Sift together low-gluten flour and cocoa powder

   

6. 6 Add the caster sugar to the egg whites all at once and beat until wet peaks form. Preheat the oven to 150 degrees.

   

7. 7 Add half of the cocoa flour to the chocolate egg yolk batter and stir well

   

8. 8 First add 1/3 of the meringue to the cocoa egg yolk paste and mix well, then add the remaining half of the cocoa flour and meringue and mix well.

   

9. 9 Pour the batter into the mold lined with greaseproof paper and shake it a few times on the cooking surface to remove large air bubbles. Place in the preheated oven and bake on the middle shelf at 150 degrees for 40 minutes.

   

10. 10 After baking, take it out, drop the mold from a height of about 5-10 cm twice, and let it sit at room temperature until it cools completely before removing it from the mold. The final product can be sprinkled with some powdered sugar for decoration~it’s super fragrant and delicious!