日本巧克力蛋糕 Japanese Chocolate Cake

Recipe from Okashi by Keiko Ishida

Ingredients:

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

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

     4 nos     Egg Whites
  1/4 tsp      Cream of Tartar
 110 g         Sugar

Method:

1)  Preheat Oven 170 C.

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 aside.

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.

**The recipe call for "sweet chocolate" if you using bittersweet / semisweet chocolate be sure to increase the sugar. If using Van Houten chocolate will find the taste is just right for this recipe (not too sweet).