Super soft and delicious as it looks chocolate cake topped with chocolate chips for a more chocolatey flavor. if you are a chocolate lover like me, this is the cake for you. Start by preparing the cake mold by lightly greasing it then line the bottom and sides with a parchment paper. In a small bowl, add 70 grams of dark chocolate chips and 15ml of milk then place them over hot water and let the chocolate chips melt slowly.
In another bowl, add room temperature butter then lightly whisk it until very light and fluffy then add 45 grams of sugar and mix it well with the butter for about 2 minutes until it becomes a little fluffy. Separate 3 egg whites from the yolks then add the egg yolks to the butter mixture one at a time while beating it with the butter until combined before adding the next egg yolk.
Once the egg yolks are combined with the butter, sift in 50 grams of powdered almond, cake flour and baking powder then fold everything in with a spatula until you have a smooth batter. Into the bowl with the egg whites, add 35 grams of sugar then beat the egg whites starting on low speed for a few minutes then increase the speed to high and whip until the egg whites reach a stiff peak.
Add the chocolate milk mixture to the cake batter and mix it in until combined and you have a smooth chocolate batter then add a third of the meringue and mix it in batches until all the meringue is well mixed in the batter. The meringue is very important when you want a soft and fluffy cake despite this chocolate cake is a dense cake, it will still be very soft. When the batter becomes glossy and the texture becomes smooth, the batter is ready.
Pour the batter in the prepared cake mold the spread the batter evenly then top the batter with broken chocolate chips. Bake the cake in a 340 degrees Fahrenheit (170C) for 40 to 45 minutes. The cake will puff up really well and form a dome shape, once out of the oven, remove the cake from the pan and onto a cooling rack and let the cake cool completely. This cake is better eaten the next day, store the remaining in the fridge and bring it to room temperature before serving. Enjoy it with tea or a cup of milk.
- 80g (2.8Oz) Butter
- 45g (1.6Oz) granulated sugar
- 3 Egg yolk
- 55% 70g (2.5Oz) Chocolate
- 15ml of milk
- 3 egg white
- 35g (1.2Oz) Granulated sugar
- 50g (1.8Oz) Almond Powder
- 35g (1.2Oz) Cake Flour
- 1.1g baking powder
- 55% 20g chocolate chips for topping the cake.