I am SUPER excited today because one of my most admired food blogger is guest posting here today 🙂 Please welcome Jane from Rice Bowl Tales, she is the first blogger to have ever guest posted here on Never Too Sweet YAY!
I first came across Jane’s blog last year in August, while I was still studying hard at Uni and only just started reading food blogs, I was immediately mesmerised by Jane’s perfect photos and delicious meals she cooks for her family ~ Since then we have become blogging friends and I have asked her on more than one occasions if she’d like to adopt me lol but unfortunately, she lives in the UK if not I’d be at her house every day begging her to cook for me 😀
When I was thinking of asking someone to guest post, Jane was the first person I thought of because I really wanted my Readers to get to know Jane and the wonderful recipe she shares ~ it’s even more exciting because Jane has now decided to write her blog in both English and Chinese! Great news for those who can’t read Chinese ~
I will now hand it over to Jane 🙂
Thank you once again for guest posting and sharing this wonderful recipe with us and Hope we will meet in person soon xox
I got to know Daisy last December through blogging, and I’ve been taken by her sunny personality, lively writing style, and most impressively, her passion towards discovering and making good quality desserts. I think the title of her blog, “ Never too sweet”, says it all.
Daisy is only 24 years old, yet despite the age gap we get on very well online. Often, we exchange messages on facebook and comment each other on our blog posts.
So when she asked me to write a guest post on her blog, naturally I was overjoyed and very happy to do so.
I am not as crazy about desserts as Daisy is; most of the time I find after a meal I don’t have a lot of room left for puddings (we call desserts puddings in the UK ). However I like making all kinds of different cakes for afternoon tea, as I can enjoy them more, and can appreciate them fully.
As a family, we all love dark chocolate. Recently my daughter and I found and bought the “ Sweet” recipe book produced by the Parisian macaroon company Laudurée, and have been busy making some of the delicious cakes and tarts from the book.
This rich soft chocolate cake is one that we’ve made not once but twice, and have enjoyed it tremendously.
Here, I would like to share with you the recipe and the step by step making of “ Gâteau Moelleux au Chocolat”, soft chocolate cake.
Rich & Soft Chocolate Cake
150g butter + some for buttering the cake tin
35g cake flour + some for flouring the cake tin
150g chocolate ( minimum 70% cocoa )
1 tbsp unsweetened cocoa powder
1 egg + 4 egg yolks + 7 egg whites
150g granulated sugar
A 9 –inch /22 – cm diameter round cake tin
- Butter the cake tin and refrigerate for 5 minutes to allow the butter to set. Remove from refrigerator and dust the interior with flour. Turn upside down and lightly tap out any excess flour. Keep in the refrigerator. Break up the chocolate, place in a heatproof bowl set over a pan of low heat, stirring with a spatula. Remove from heat. Sift together the flour and cocoa powder, and set aside.
- Preheat the oven to 180C / 350F / Gas 4. In a large mixing bowl, placed over a pan of gently simmering water, whisk together (as you would for génoise) the egg, egg yolks and half of the sugar ( about 75g ), until the mixture thickens. Remove from heat and set aside. Immediately whisk the egg whites to a foam in another large clean, dry bowl. Once they are white and frothy, incorporate the remaining half of sugar ( about 75g ), while continuing to whisk for another minute.
- Gently fold a third of the egg and sugar mixture into the melted chocolate and butter. Pour the entire mixture back over the remaining 2/3 of the eggs and sugar, mixing gently. Gently fold a third of the whipped egg whites, along with the sifted flour and cocoa powder, into the above mixture. Pour this new mixture then back over the remaining 2/3 of whipped egg whites. Combine all together until smooth, being careful not to over mix
- Pour batter into the cake tin. Place in oven and lower the temperature to 170C / 340F / gas 3. Bake for 25 minutes. Remove from oven and allow to cool for 30 minutes before removing from the tin.5. Sprinkle cocoa powder freely all over the cake.
Chef ’s tips
- Keep cake at room temperature and serve within 24 hours.
- As the cake is extremely soft in the centre. When slicing and serving the cake, take care to remove each slice as a whole piece very gently.