cakepia recipe japanese      
Japanese Chocolate “Shortcake” Dessert  
World Traditional Recipe オリジナル

Japanese style chocolate “shortcake” dessert. For topping, you can use ready-made whipped cream. Try using both plain and chocolate creams for a delightful white and brown effect. To make it more colorful, garnish the dessert with strawberries and/or herbs.
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●Preparation Tip
●Cocoa Sponge

Photo #1

Photo #2
Melt butter over low heat or by double boiling.

Combine eggs and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat the mixture. When the mixture becomes lukewarm, remove the bowl from the heat and beat until creamy and heavy. (Photo #1)

Add the sifted dry ingredients and mix lightly. Then stir in the melted butter and blend until smooth. (Photo #2)

Fill a baking pan with the batter to a depth of 2cm. Bake in a preheated oven at 180 °C (365 °F) for 15 minutes until brown.


Photo #1

Photo #2
Mix syrup and rum.

Melt chocolate over low heat or by double boiling.

Add the melted chocolate to whipping cream and beat lightly. (Photo #1)

Cut the sponge into 2cm cubes. (Photo #2)

Place the sponge cubes in a glass or a bowl. Sprinkle with the syrup mixture.

Pipe the whipped cream on top and sprinkle with cocoa powder as in the top photo.

Servings per Recipe Calories per Serving Ready In
one 18cm square baking mold  330kcal 90 minutes
Cocoa Sponge
whole eggs 100g 
sugar 80g 
cake flour 40g 
cocoa powder 20g 
butter 20g 
- Sift together flour and cocoa powder.

sugar syrup 50g 
rum 40g 
whipping cream 100g 
chocolate 20g 
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