Chocolate Cake
A chocolate cake with a rich, mellow flavor, made by mixing egg yolks, heavy cream, and meringue in stages during preparation.
Ingredients
Chocolate (chopped into small pieces)
85 g
Heavy cream
85 ml
Cake flour (mixed with cocoa powder then sifted)
25 g
Cocoa powder (mixed with cake flour then sifted)
60 g
Fine sugar (added to egg whites in batches)
85 g
Powdered sugar (sprinkled on after cooling)
to taste
Heavy cream (heated to 38°C)
100 ml
Eggs (egg whites cooled, egg yolks reserved)
to taste
Butter (applied to the inside of the mold)
to taste
Instructions
1
Melt and mix chocolate and butter
Place chocolate and butter in a bowl, set the bowl on an induction stove, and stir with a plastic spatula until melted
2
Mix egg yolks and fine sugar
Place egg yolks and fine sugar in another bowl, set the bowl on an induction stove, and whisk with an electric mixer on high speed until the mixture turns pale
3
Add egg yolk mixture to chocolate mixture in two batches, mix well
Add the mixture from Step 2 to the bowl from Step 1 in two batches, and mix on low speed with an electric mixer until uniform
4
Add warmed heavy cream, mix well
Heat heavy cream over boiling water to 38°C. Add half of the warmed cream to the bowl from Step 3, mix well, then add the remaining half and mix again until uniform
5
Add dry ingredients, mix well
Add the ingredients from page 62 (dry ingredients), and whisk with a hand mixer until the batter becomes glossy
6
Whip egg whites to form peaks, make meringue
Place egg whites in another bowl, add fine sugar in 3 batches. Whisk with an electric mixer to form peaks after each addition of sugar. Once stiff peaks form, switch to low speed and beat for about 1 minute to smooth the texture
7
Fold meringue into the batter
Add 1/3 of the meringue from Step 6 to the batter from Step 5, and mix with a hand mixer until uniform
8
Add the remaining meringue
Add the remaining meringue in two batches (re-smooth the meringue texture with an electric mixer before adding), then fold evenly with a plastic spatula
9
Pour batter into mold, smooth surface
Pour the batter from Step 8 into a prepared mold, and smooth the surface with a plastic spatula. Be careful not to press too hard. Then place in an oven preheated to 180°C and bake for 45–50 minutes
10
Check doneness with a skewer before removing from oven
Remove the cake from the oven briefly before it is fully done, and test with a bamboo skewer. If there is a lot of batter sticking to the skewer, it is perfectly baked. If no batter sticks, it is overbaked
11
Remove from mold, peel off parchment, cool
While still warm, remove the cake from the mold, peel off the parchment paper, and place on a cake cooling rack to cool completely. After cooling, sprinkle with powdered sugar. You can also add some 60% whipped heavy cream according to your preference
