CakePia Recipe
CHOCO CAKE
Chocolate Cake 
World Traditional Recipe フランス
使用器具 泡立て器 ふるい・こし器 口金と絞り出し袋 型 オーブン            

March 8, 2006
French style cake. This recipe doesn’t require separating the eggs. The key to making the batter is to keep all the ingredients at room temperature, in which the fat and moisture contents can be emulsified easily and thus the ingredients will be well combined. When baking, pour hot water into the baking tray as instructed.
instructions
●Preparation Tip
●Instructions

Photo #1

Photo #2

Photo #3

Photo #4
Cream together butter (room temperature) and 50g of sugar. (Photo #1)

Add 70g of sugar to eggs and beat until thick and creamy. (Photo #2)

Pour in half of the egg mixture to the butter mixture and mix slightly.

Add sifted flour/cocoa powder/almond powder mixture and blend.

Stir in the rest of the egg mixture and blend until well combined. (Photo #3)

Transfer the batter into pudding cups or small molds. (Photo #4)

Place the cups on a baking tray. Pour hot water into the tray, up to about 1.5cm in depth, and bake in a preheated oven at 180 °C (356 °F) for 30 minutes.

Servings per Recipe Calories per Serving Ready In
six 7cm pudding cups  0kcal 120 minutes
butter 100g 
sugar 120g 
whole egg 150g 
cake flour 80g 
cocoa powder 20g 
almond powder 20g 
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour, cocoa powder and almond powder.
- Butter the cups.