Moist Chocolate Cake :: Easy-to-Eat Square Cake :: Chocolate Dessert

I made a chocolate cake that is good to eat as a dessert with coffee.
It is made into a pretty square shape that is easy to eat,
It’s good to take out little by little.
You can top it with fruit such as strawberries, or you can melt chocolate and pour it over.
Make your own toppings by applying whatever you want.

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*** Measurements are on a scale (g), rice spoon (Tbsp), and teaspoon (tsp) (not a measuring spoon)

[Mold size: 38cm x 28cm]
✤ Cake Sheet
(mixed yolk)

  • 4 Egg yolks (total weight of eggs 224g)
  • 40g (4Tbsp) Soft flour
  • 20g (2Tbsp) Cocoa powder
  • 5g (0.5Tbsp) Baking powder
  • 40g (4Tbsp) Sugar
  • 1g (0.3tsp) Salt
  • 25g (3Tbsp) Vegetable oil (grapeseed oil)
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  • 4g (0.5Tbsp) Vanilla oil
  • 50g (6Tbsp) Warm milk
    (meringue)
  • 4 Egg whites
  • 40g (4Tbsp) Sugar

✤ Chocolate Cream

  • 60g Dark chocolate
  • 50g Heavy cream (for melting chocolate)
  • 250g Cold Heavy cream

✤ Toppings

  • Milk Chocolate

✤ TIP

  • Before cutting the cake, keep it refrigerated for at least 3 to 4 hours for the cake sheet to stick well.
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  • When making meringue, the egg white needs to be warm to make it well. (30℃~33℃)
    (You can soak the egg white bowl in warm water for a while)
  • Instead of vegetable oil, you can substitute melted unsalted butter.
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