Japanese Chocolate Cake
recipe from Okashi by Keiko Ishida
100g Sweet Chocolate (I used Van Houten)
80g Unsalted Butter
4 Egg Yolks
50g Whipping Cream
35g Cake Flour
50g Cocoa Powder
(sift together twice)
4 Egg Whites
1/4 tsp cream of tartar
*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!