From dense brownies to light delights: Discovering the Japanese chocolate cake
Brownies are dense, moist, and intensely chocolatey cakes that have won fans all over the world. 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 18:33
In Japan, the diet largely consists of fish, fresh vegetables, and rice, contributing to its population's longevity. However, Japanese desserts, offering unique taste experiences, often don't get the attention they deserve.
One standout is the Japanese chocolate cake. It's incredibly light and fluffy, resembling a sponge, yet it dissolves in your mouth with an intense chocolate flavor. Let's dive into how to make it.
Light, sweet, and fluffy: An introduction to Japanese pastries
The Japanese diet is celebrated for its health and balance, emphasizing rice and omega-rich fatty fish. Vegetables, both fresh and fermented, are staples, but this doesn't mean sweets are off the table. On the contrary, the Japanese have a deep fondness for them.
Mochi, a soft, jellylike cookie made from rice flour, has found its way into many Polish stores. Traditionally filled with sweet bean paste or strawberry, it's a testament to the popularity of desserts like dorayaki, fluffy pancakes stuffed with sweet anko paste, in Japan.
Distinct from many European baked goods, Japanese cakes stand out for their remarkable lightness and fluffiness. The Japanese chocolate souffle epitomizes this, presenting a marked contrast to the dense brownie. This souffle is unbelievably soft, producing a sponge-like texture once baked- a must-try for those seeking a uniquely light cake.
Japanese chocolate cake — recipe
Ingredients:
- 8 large eggs,
- about 2/3 cup full-fat milk,
- about 80 grams flour,
- about 130 grams butter,
- about 80 grams cocoa,
- about 130 grams 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. Allow it to cool before adding the yolks and vanilla extract, then blend the mixture until smooth.
- In the meantime, sift together the flour and cocoa, and mix in the baking powder.
- Gradually combine the milk-egg mixture with the flour mixture, stirring until just combined.
- Pour the batter into a mold lined with baking paper.
- Place in an oven preheated to 170°C (338°F). Bake for 40-50 minutes. Enjoy your delightful cake!
