Japanese Chocolate Cake

4 servings

30 minutes

Japanese chocolate cake is a refined dessert that embodies the sophistication of Japanese cuisine and the richness of chocolate flavor. Its texture is airy and delicate, thanks to the carefully whipped egg whites and the lightness of the flour. The deep cocoa flavor is complemented by the aroma of vanilla and a subtle hint of rum, creating a harmony of tastes. The origins of the recipe trace back to Japanese confectionery traditions, where balance of flavor and aesthetics in presentation are valued. This cake is perfect for a cozy tea time or as an elegant dessert for a festive table. It is served chilled, revealing the full spectrum of chocolate nuances.

Energy value per serving

• Calories: 193.2
• Proteins: 5.2g
• Fats: 9.9g
• Carbohydrates: 21.7g

Ingredients

• Sugar: 30 g
• Chicken egg: 1 pc
• Chocolate: 1 pc
• Wheat flour: 6 g
• Vanilla: to taste
• Cocoa: 20 g
• Rum: to taste
• Milk: 130 ml

Cooking steps

1. Whip the egg whites with 10 grams of sugar, and the yolk with 20 grams of sugar.

   Required ingredients:

   • Sugar: 30 g
   • Sugar: 30 g
   • Chicken egg: 1 piece

2. Melt the chocolate in a water bath.

   Required ingredients:

   • Chocolate: 1 piece

3. Mix the flour with cocoa.

   Required ingredients:

   • Wheat flour: 6 g
   • Cocoa: 20 g

4. Pour flour into the milk, add the yolk, chocolate, vanilla, rum or liqueur, stirring, and pour in the egg white.

   Required ingredients:

   • Milk: 130 ml
   • Wheat flour: 6 g
   • Chicken egg: 1 piece
   • Chocolate: 1 piece
   • Vanilla:  to taste
   • Rum:  to taste

5. Place the entire mass into one or several portion molds.

6. Bake for 30 minutes at 160 degrees. Cool down.