CHOCOLATE COTTON CAKE

CHOCOLATE COTTON CAKE

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CHOCOLATE COTTON CAKE This chocolate sponge cake is to die for—it’s a soft, fluffy, and jiggly souffle-like cake with a cocoa flavour and a cotton-soft texture!

This light chocolate cake tastes even better than a soufflé! The rich flavor is counterbalanced by the delicate texture, making this dish light and delicious at the same time.

INGREDIENTS FOR CHOCOLATE COTTON CAKE:

  1. 80ml milk
  2. 60ml vegetable oil
  3. 70g flour
  4. 10g cocoa powder
  5. 4 egg whites
  6. 4 egg yolks
  7. 70g sugar
  8. 1/3 teaspoon salt
  9. 1/2 teaspoon lemon juice
  10. Chocolate chips

 

INSTRUCTIONS FOR CHOCOLATE COTTON CAKE:

1. In a bowl, whisk together the milk, oil, flour and egg yolks. Divide into two portions and add cocoa powder to the second portion.
2. In another bowl, beat the egg whites with salt, lemon juice and sugar.
3. Divide the white and dark mixtures into two portions.
4. Transfer to baking sheet, add dark mixture, top with white mixture and sprinkle with chocolate chips.
5. Bake with hot water at 170°C (340°F) for 1 hour.

Advice and Notes:

Your cake could break for a few different reasons. A meringue that is unsteady is the worst offenders. The meringue is the foundation of the cake; without it, it cannot rise to the surface or take on the texture of a souffle. Here are some pointers to help you get that perfect meringue:

  • Make use of a spotless bowl: Your egg whites will whip up better if you use a clean basin that has been washed down with vinegar or lemon juice.
  • Employ cooled eggs: Compared to room temperature eggs, chilled eggs whip up much more easily.
  • As soon as the egg whites start to foam, add the sugar: In order to allow the sugar more opportunity to dissolve into the meringue and build a dense network with the egg white proteins, add your egg whites earlier in the meringue whipping process.
  • Rhythm on medium-low: One of the most crucial tricks to a good meringue is to beat on medium-low. Meringue should be beaten quickly to create huge air bubbles rather than tiny ones that form a fine network. You will have a much stronger meringue even if it will take longer.
  • The meringue needs to be firm, but it also needs to be avoided beating it into hard peaks. Cracks appear in the oven when stiff peaks rise quickly.

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