FoodJapanese chocolate cake: A lighter, fluffier way to enjoy chocolate
Japanese chocolate cake: A lighter, fluffier way to enjoy chocolate
Brownies are dense, moist, and intensely chocolatey cakes that have captivated fans worldwide. In stark contrast, a chocolate soufflé is feather-light yet equally rich in chocolate flavor.
6:43 PM EDT, May 12, 2024
The Japanese diet, famed for its focus on fish, fresh vegetables, and rice, is often credited for the country's impressive longevity. Yet, Japanese desserts, offering unique and exquisite flavors, receive little attention.
One standout dessert is the Japanese chocolate cake. Remarkably light and fluffy, it resembles a sponge in texture but dissolves deliciously in your mouth, bursting with intense chocolate flavor. Here's how to make it.
Light, sweet, and fluffy: An introduction to Japanese pastries
Japanese cuisine is lauded for its healthiness and balance. Rice and omega-rich fatty fish are staples, accompanied by an ample serving of fresh or fermented vegetables. Despite this, sweets occupy a beloved spot in the Japanese palate.
Mochi, a soft, jelly-like cookie made from rice flour and traditionally filled with sweet bean paste or strawberry, is among Japan's most popular desserts. Dorayaki, consisting of fluffy pancakes filled with sweet anko paste, showcases the unique delicacy of Japanese confectionery compared to the heavier European baked goods.
Another epitome of Japanese dessert lightness is the Japanese chocolate soufflé. Unlike the dense brownie, this soufflé is cloud-like in softness, resembling a sponge post-baking—a must-try for those seeking a feather-light cake experience.
Japanese chocolate cake — recipe
Ingredients:
- 8 large eggs,
- about 2/3 cup full-fat milk,
- about 2.8 oz flour,
- about 4.6 oz butter,
- about 2.8 oz cocoa,
- about 4.6 oz sugar,
- a tablespoon of baking powder,
- a tablespoon of vanilla extract.
Instructions:
- Separate the egg whites from the yolks. Whip the whites with sugar until stiff peaks form.
- Melt the butter in the warm milk. Allow it to cool before adding the yolks and vanilla extract, then blend until smooth.
- Sift the flour and cocoa together and mix in the baking powder.
- Fold the milk-egg mixture into the dry ingredients, stirring until just combined.
- Pour the batter into a mold lined with baking paper.
- Bake in an oven preheated to 338°F for 40-50 minutes. Enjoy your delightful creation!
