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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I made this recipe for my family when I went home to Japan for Summer holidays. It's easy for me to make. It's OK if this gets a few cracks in the top. Ingredients:
50 g dark chocolate |
30 ml cream, heated to skin temperature |
40 g unsalted butter, room temperature |
1 tablespoon self raising flour |
30 g cocoa powder |
4 egg yolks |
4 egg whites |
40 g sugar |
40 g sugar, extra |
confectioners' sugar, to serve (icing sugar) |
Directions:
1. Preheat your oven to 170c.
2. Grease a 23cm cake tin.
3. Melt the chocolate and cream in a double boiler over gently simmering water, stir to mix.
4. Add the chocolate/cream mix to the butter and stir.
5. Set aside, not in the fridge.
6. In another bowl, put the egg yolk and first 40g of sugar, stir until the egg yolk gets a creamy colour.
7. Mix this into the chocolate mixture.
8. Sift the flour and cocoa powder into this mixture, and mix through.
9. In another bowl, put the egg whites, beat for 1 minute and add the extra sugar and beat until stiff.
10. Add 1/3 of beaten egg whites into the chocolate mixture, stir, then add the rest of the egg white gently.
11. Put it in the pre-heated oven and bake for about 50-60 minutes.
12. Leave in the tin for about 10 minutes, then turn out onto a rack to cool.
13. Serve with some icing sugar dusted over, and some cream over it.
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