I made a fizzy chocolate cake with a new and unique texture.
It turned out quite refreshing and tasty.
Thank you for translating the subtitles and video descriptions.
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[Ingredients] (W65 x H25.. recipe for 8 pieces)
Milk chocolate: 40g
Dark chocolate: 40g
Egg yolk: 30g
Egg white: 68g
Granulated sugar: 20g
Lemon juice: few drops
Fizzy Chocolate Cake
1. Oil the pan with unsalted butter, leave in the fridge.
2. Separate the yolk and egg whites (2 large eggs) and weigh them. Put the whites in the freezer.
3. Chop up the chocolate and melt.
4. Add milk to a small pan with cornstarch, mix well to melt.
5. Under low heat, mix 4. well.
6. Once thickened and boil, mix again under low heat for another 20 seconds.
7. Mix another 10 seconds after stopping the heat.
8. Add the yolk to 7. And mix.
9. Add the melted chocolate as well.
10. Put the batter through a fine strainer and keep it warm on hot water.
11. Whip up the semi-frozen egg whites on iced water.
12. Add lemon juice and sugar to 11. over a few times.
13. 1/3 at a time, add 12 to 10.
14. Pour batter into the pan.
15. Add hot water to the pan underneath.
16. Preheat oven to 170℃, but bake 20 min under 160℃.
17. Let it cool down, and turn the pan upside down to get the cakes out.
*If you’re trying to make it without wasting any batter, these kitchen tools are closest to what I used for this recipe.
■Silicon lined muffin cake pan (12 cups)
■Small gas top cover
■Meiji black chocolate 50g x 10 sheets
■Delonghi Convection oven EOB2071J-5W
■Portable gas top
Iwatani MIYABI 雅 3.5kW CB-WA-35
■Small pan 10cm
■Electric whisk (I have the sound dialed down in the video)
Panasonic hand mixer white MK-H4-W