Japanese cake with 3 ingredients
Published on 11 November 2015
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A simple cake popular online from a YouTube video: just three ingredients for surprising softness and lightness.
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Ingredients
INGREDIENTS
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Method
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I separate yolks and whites.
I cover and refrigerate whites.
I melt broken chocolate in a bain-marie.
I line a 20 cm tin, base and high sides, with parchment adhering to buttered sides, then wrap the bottom in double foil. I preheat to 170°C.
Once chocolate is melted, I mix in cheese.
The cream should be smooth.
I add yolks individually, mixing fully before each next.
I reserve smooth cream and whisk chilled whites stiff.
I gently fold whites in three additions upwards from the bottom without deflating.
Once even, I pour into tin.
I put tin in a tray with boiling water, keeping water outside the foil.
I bake at 170°C for 15 minutes, lower to 160°C for another 15 minutes, switch off and leave another 15 minutes to cook in residual heat, then remove and cool completely.
I dust with icing sugar.
Incredibly soft, like a firm mousse. Try it!Original source: https://incucinaconlilly.com/2015/11/11/dolce-giapponese-con-3-ingredienti/
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