20 egg yolks
7 egg whites
450 gr caster sugar
1 tsp salt
20 gr emulsifier
1 Tbsp baking rhum
300 gr flour, shifted
20 gr cornstarch
100 gr cocoa powder (dutch processed), shifted
350 gr butter
200 gr milk cooking chocolate
1 Tbsp chocolate paste
Rice chocolate/chopped dark cooking chocolate, for filling
Instruction:
- Line 30x30x10 cm square pan (it’s big, huh?) with baking paper, grease it with butter. Prepare your steamer (it’s gotta be bigger than the pan
). When you put the cake batter into the steamer, the water has to be hard boiling producing big steams already. So it’s better to turn on your steamer at the very beginning of the process. - Melt butter, milk cooking chocolate and chocolate paste. Let cool.
- Beat egg yolks, egg whites, sugar, salt, emulsifier, baking rhum, flour and cornstarch at high speed until pale and thick.
- Fold cocoa powder into egg batter with spatula until well blended. Fold in the butter-chocolate mixture, mix well. Make sure there are no butter left at the bottom of your bowl.
- Divide the batter into 3 equal parts (weigh it if you’re not sure). Pour 1 part of the batter into prepared pan, steam for about 10 minutes or until the surface sets.
- Open your steamer, sprinkle rice chocolate/chopped dark cooking chocolate evenly on the first layer, then pour the second part of the batter. Steam for about 10 minutes or until the surface sets.
- Open your steamer, sprinkle rice chocolate/chopped dark cooking chocolate evenly on the second layer, then pour the third part of the batter. Steam for about 20 minutes or until the whole cake is done (do the toothpick test, if necessary).
- Take the pan out of the steamer, let cool on a rack. Turn the cake into cake board. Slice it nicely, serve.
Note:
- Mind you, this recipe yields a big super-rich cake. I mean, you can serve more than 20 guests using just this single recipe. So if you’re not expecting 20 chocolate-craving guests, I suggest you make half of the recipe.
- Dewi Anwar of Kitchen Craft has modified the composition of egg yolk and egg white in this recipe, into:
14 egg yolks
10 egg whites
This fits into 22x22x10 cm square pan. The texture is lighter, no difference in the taste though.
Happy steaming!