Chocolate cakes are my favorite kind of cake. As a matter of fact, I used to be a chocolate addict until I began to get older. I still love chocolates though-the candy bar, ice cream, cookies and biscuits, just to mention a few. Chocolates have a unique property that you can't easily ignore or dismiss.
Today, we will be looking at how to make the chocolate cake. All through the years, I have stumbled across several chocolate cake recipes with different cake making methods. There is the recipe with fat in it while others are fat less. The chocolate cake made without fat is the same method for the whisked sponge.
Chocolate Cake
4 eggs
100g castor or granulated sugar
50g plain flour
25g cornflour
15g cocoa powder
Prepare all ingredients and equipment. Weigh ingredients correctly and grease an 8-inch spring form cake tin or pan with butter or margarine and sprinkle with a little flour of fine breadcrumbs. Pre-heat the oven to moderately hot( gas mark 5). Whisk the eggs with the sugar until thick and creamy. The whisk should leave a trail. Sift the flour with the cornflour and cocoa powder. Using a metal spoon, fold into the egg mixture and ensure that the ingredients are well incorporated. Pour the mixture into the prepared tin or pan and smooth over the surface. Bake in the oven for 35-45 minutes. Do not open the oven door during the first few minutes, or the cake will sink. Test with a skewer or a knife to check if the cake is cooked. If it comes out clean, then the cake is ready. Remove the cake from the oven, and leave to cool in the tin or pan for a few minutes before turning it out on a wire rack or tray to cool completely.
Also note that when whisking, the eggs can be separated first. The egg yolks are whisked with the sugar and folded into the whisked egg whites.
Chocolate Cake
4 eggs
100g castor or granulated sugar
50g plain flour
25g cornflour
15g cocoa powder
Prepare all ingredients and equipment. Weigh ingredients correctly and grease an 8-inch spring form cake tin or pan with butter or margarine and sprinkle with a little flour of fine breadcrumbs. Pre-heat the oven to moderately hot( gas mark 5). Whisk the eggs with the sugar until thick and creamy. The whisk should leave a trail. Sift the flour with the cornflour and cocoa powder. Using a metal spoon, fold into the egg mixture and ensure that the ingredients are well incorporated. Pour the mixture into the prepared tin or pan and smooth over the surface. Bake in the oven for 35-45 minutes. Do not open the oven door during the first few minutes, or the cake will sink. Test with a skewer or a knife to check if the cake is cooked. If it comes out clean, then the cake is ready. Remove the cake from the oven, and leave to cool in the tin or pan for a few minutes before turning it out on a wire rack or tray to cool completely.
Also note that when whisking, the eggs can be separated first. The egg yolks are whisked with the sugar and folded into the whisked egg whites.
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