Saturday, May 29, 2010

Japanese Chocolate Cake







recipe from Okashi by Keiko Ishida

100g Sweet Chocolate (I used Van Houten)
80g Unsalted Butter
50g Sugar
4 Egg Yolks
50g Whipping Cream


35g Cake Flour
50g Cocoa Powder
(sift together twice)

4 Egg Whites
1/4 tsp cream of tartar
110g Sugar


Method
  1. Preheat Oven 170C
  2. Melt butter and chocolate in double boiler or in microwave
  3. Once chocolate and butter has melted, add sugar, egg yolks and cream mix well with a whisk. Set asid
  4. Make meringue. Beat egg white until foamy. Add sugar and beat until egg whites are glossy and stiff peaks form
  5. Add 1/3 of meringue to chocolate mixture and fold with a whisk. Add flour and cocoa (sifted twice) and fold with spatula
  6. Add remaining meringue and fold just incorporated.
  7. Pour batter into prepared cake pan and bake for 50 minutes.

Note
*I use 7" round deep pan, line at base and wide with parchment paper.


**The recipe call for "sweet chocolate" if you using bittersweet / semisweet chocolate be sure to increase the sugar. I'm using Van Houten chocolate and find the taste is just right for this recipe (not too sweet). I've try Van Houten chocolate for brownies recipe but is too sweet for my liking.

Would like to share here, cakes was finished within the same day of baking!

9 comments:

Hearty Bakes said...

I baked this before too. It is a very rich chocolatey cake. Yours look simply delicious~

Simonne said...

Hearty Bakes,
Oh u bake this b4? Did u bake for 50 min?
Coz I bake mine at only 40 min. I think that's why created the moist in the cake.
i found another similar chocolate cake. will try it one day :P

The Sudden Cook said...

Hi!I have the same saucer featured on this post - lol! By the way the cake looks very chocolaty and moist! Good job.

Simonne said...

Sudden Cook,
haha yeah we have the same saucepan !

DG said...

I simply cannot resist chocolate cake. Yours look moist & delicious. I will bookmark it, thanks for sharing this.

Anonymous said...

Hi, may I know if the cream of tartar is added together with the sugar when making the meringue? Also, do you wait till cake is completely cooled before removing from pan? Thanks.

Simonne said...

Hi the tartar powder added in baking is not the same as cream of tartar.
The tartar powder act as a stabilizer in egg white

Straight from my heart said...

Dear Simonne,

I have bake this cake before too. I used to love Keiko recipes. By the way, everytime when I bake this cake, the height of this cake seems to drop to 3 quarter to half of its actual height. Was it because of the oven temperature? My oven was an old oven (It have uneven heat as the top heater was spoilt).

I also have problem when I bake sponge cake (I also used Keiko sponge cake recipe). The texture of the cake was not fluffy as it seems.

Warm Regards,
Ka Ling

Simonne said...

Ka Ling,
Wow you have tried so many of Keiko's recipe.I have only tried one and only once hehe ^_^
For the chocolate cake,i am using 7" round cake tin.Smaller caketin makes the cake taller ?
The height of your cake drop ? Hmm did the egg white whip until stiff ?
If you suspect the oven has uneven heat, usually the surface of cake crack.Or you might wanna get an "oven temperature" to test the temperature inside the oven ?
I am also using a very old old oven. I need to preheat my oven at least 15 min before poping the cake inside my oven.

I have not try Keiko Sponge cake recipe so i am not sure