Moist and light chocolate cake

Moist and light chocolate cake

Usually we make chocolate cake using cocoa powder, I found that using chocolate bar (with cocoa butter) gives a better result. This cake is very easy to make, light and fluffy, stay moist even the next day.

4 egg yolks

40gm brown sugar

80ml liqueur (whisky/Cointreau/Rum etc)

100gm dark chocolate (around 70% cocoa mass)

80gm white flour or almond flour

4 egg whites

a pinch of salt

1. Melt chocolate on warm water bath.

2. Whisk yolks with sugar on warm water bath until sugar dissolved. Mix in liqueur, melted chocolate and lastly flour.

3. Whisk whites, add a pinch of salt and continues to whisk until soft peak forms.

4. Fold egg whites into chocolate mixture gently. 

Moist and light chocolate cake

5. Pour into cake ring on a baking tray lined with baking paper, bake at 160˚C until surface dry to touch, around 25 minutes.