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.
1
Whip the egg whites with 10 grams of sugar, and the yolk with 20 grams of sugar.
- Sugar: 30 g
- Sugar: 30 g
- Chicken egg: 1 piece
2
Melt the chocolate in a water bath.
- Chocolate: 1 piece
3
Mix the flour with cocoa.
- Wheat flour: 6 g
- Cocoa powder: 20 g
4
Pour flour into the milk, add the yolk, chocolate, vanilla, rum or liqueur, stirring, and pour in the egg white.
- 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.
