From clouds to sponges: Unlocking Japan's chocolate cake secrets
Brownies are dense, moist, and intensely chocolatey cakes that have won fans worldwide. A chocolate soufflé is the total opposite of the American baked good. It’s as light as a cloud and yet insanely chocolatey.
12 May 2024 23:01
The residents of the Land of the Rising Sun subsist on fish, fresh vegetables, and rice, which is no wonder they are among the longest-living people. Little is said about Japanese desserts, which provide exceptional taste experiences.
One such dessert is Japanese chocolate cake. It's so light and fluffy that it resembles a sponge. Despite this, it melts in your mouth upon biting into it, and it is intensely chocolatey. We explain how to make it.
light, sweet, and fluffy, or a few words about Japanese pastries
The Japanese diet is often cited as a model of healthy and balanced nutrition. The foundation of their diet is rice, as well as fatty fish rich in omega-3 acids. The plate must not lack fresh or fermented vegetables, which are consumed in abundance. This does not mean that Japanese people do not eat sweets. On the contrary, they love them.
Mochi is a Japanese dessert that can now be bought in most stores. It's a soft, jelly-like cookietarget="_blank"> made from rice flour. Traditionally, it is filled with sweet bean paste or strawberry. One of the most popular desserts in Japan is dorayaki, which is fluffy pancakes filled with sweet anko paste.
Unlike popular European baked goods, Japanese cakes are distinguished by their extraordinary lightness and fluffiness. One such cake is Japanese chocolate soufflé. It's the total opposite of the beloved brownie. The soufflé is soft like a cloud, and after baking, it resembles a sponge. You haven't tasted such a light cake yet.
Japanese chocolate cake — recipe
Ingredients:
- 8 large eggs,
- about 150ml full-fat milk,
- about 80g flour,
- about 130g butter,
- about 80g cocoa,
- about 130g sugar,
- a tablespoon of baking powder,
- a tablespoon of vanilla extract.
Instructions:
- Separate the whites from the yolks. Whip the whites with sugar until stiff.
- Melt the butter in warm milk. Wait until it cools. Add the yolks and vanilla extract, blend the mixture until smooth.
- In the meantime, sift the flour and cocoa. Add baking powder to it.
- Combine the milk-egg mixture with the flour. Stir until the ingredients are combined.
- Pour the ready mixture into a mould lined with baking paper.
- Place it in an oven preheated to 170°C. Bake for 40-50 minutes. Enjoy your meal!
