Chocolate cake

Holiday is the time for doing other things besides the daily routines (yes, university life takes anything...). This time, I used some days of the 2-weeks-short-holiday to try making chocolate cake. From the three times "trial & error", I got two different kinds of cake with the same ingredients yet different technique of making; the first type with "thick", soft texture and another one with the chiffon texture. Both are nice, but it depends on your preference. My dad prefers to have the thick one, but my mom likes the chiffon.

"Thick" & soft texture

Chiffon-like texture

Different texture will generate two different appearance, too.

Upper: "thick" & soft. below: chiffon-like

Here, I added cheese, chunky peanut butter, and coconut biscuits to give extra flavor instead of the chocolate itself. It came into a unique, rich flavor :p

Let's bake!

What you need:

4 egg white
4 egg yolks
120 gr of sugar
125 gr of all purpose flour
20 gr of corn flour
A pinch of baking powder
100 gr of margarine
50 gr of dark-cooking chocolate
2 tbs of water
1 tbs of peanut butter
80 gr of cheese, shredded and cut in cube form
5 pieces of Coconut biscuits, crushed (I use the little, round with diameter of 3cm)

Thick & soft:

For thick & soft texture, you need emulsifier as additional ingredient

1. Preheat the oven into 175 degree C.

2. Prepare a 30x10x4 cm baking pan. Cover the surface with the parchment paper. Then, put the cube cheese in order. Set aside.

3. Using bain-marie technique, melt the margarine, dark-cooking chocolate, and chunky peanut butter. Then, add the water. Stir.

4. Shift all purpose flour, corn flour, and baking powder.

5. Using your mixer, beat the egg white and the yolks together with emulsifier and sugar until the color of the batter becomes "near to white" and smooth.

6. Turn the mixer speed to the low one. Pour the shifted flour mixture gradually and mix well.

7. Still with your low-speed mixer, pour the melted ingredients into the batter and mix well.

8. Pour 1/2 of the batter into the baking pan. Sprinkle the coconut biscuits on top of the batter. Continue pouring the batter.

9. Put the shredded cheese on top of the batter orderly.

10. Bake it for 30 minutes or you can make sure by inserting a skewer into the cake. If the skewer comes out clean, your cake is done already.

Chiffon-like:

1. Preheat the oven into 175 degree C.

2. Prepare a 30x10x4 cm baking pan. Cover the surface with the parchment paper. Then, put the cube cheese in order. Set aside.

3. Using bain-marie technique, melt the margarine, dark-cooking chocolate, and chunky peanut butter. Then, add the water. Stir.

4. Shift all purpose flour, corn flour, and baking powder.

5. Pour the melted ingredients into the flour mixture little by little. Stir well. Then, add the egg yolks one by one and mix until well blended.

6. Using your mixer, beat the egg white together with sugar. Mix until the "soft-peak" is reached.

7. Pour 1/3 of the egg white batter into the chocolate mixture. Mix it with folding technique.

8. Pour the rest of the batter and mix again using folding technique.

9. Pour 1/2 of the batter into the baking pan. Sprinkle the coconut biscuits on top of the batter. Continue pouring the batter.

10. Put the shredded cheese on top of the batter orderly.

11. Bake it for 30 minutes or you can make sure by inserting a skewer into the cake. If the skewer comes out clean, your cake is done already.

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Don't forget to let it cool before you cut it into pieces ;)