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 Preheat Oven 170C Melt butter and chocolate in double boiler or in microwave Once chocolate and butter has melted, add sugar, egg yolks and cream mix well with a whisk. Set asid Make meringue. Beat egg white until foamy. Add sugar and beat until egg whites are glossy and stiff peaks form Add 1/3 of meringue to chocolate mixture and fold with a whisk. Add flour and cocoa (sifted twice) and fold with spatula Add remaining meringue and fold just incorporated. 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!