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1
Please refer tofor an in-depth process.
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2
Do so for Steps 4~7.
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3
Spread out cooking paper in the pan.
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4
Combine the flour and cocoa by sifting together.
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5
This time I made it with 5g of (sugarless) cocoa, and 5g of dark/black cocoa .
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6
Return the heavy cream to room temperature.
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7
Start preheating the oven to 180C for 14 minutes.
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8
Add the sugar to the egg whites in 3-4 turns, and whip until peaks form.
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9
Point : Please slowly whisk for one minute at the lowest setting in the end.
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10
Add the sugar to the egg yolks all at once, mix until white, then add in all of the ingredients and stir together.
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11
Add the sifted powder to the egg yolk bowl little by little, and mix with an egg beater or a spatula.
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12
Add the meringue into Step 8 in 2-3 turns, and mix without mashing the meringue.
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13
Place the batter into the pan, and flatten out with a dough scraper or a spatula.
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14
Place into the preheated oven and bake for 14 minutes.
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15
Wrap the freshly baked cake while it's still hot with a large piece of plastic wrap so that it's airtight.
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16
Place Step 12 into a large plastic bag, and let cool completely.
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17
Melt the chocolate in a hot water bath, add in the heavy cream that has been returned to room temperature while still in the hot water bath, and stir together.
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18
After stirring, place into an ice water bath, cool while stirring, and stir for an additional 7 minutes with a mixer once it cools.
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19
Cut the cake in half once it cools.
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20
Cut a clear file in half, adjust the length, and use it as a combined stand to move it easily and conveniently.
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21
Try it out!
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22
Thickly coat the sponge cake cut in half with the cream.
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23
Cover with the other half of the cake, and coat all over with the remaining cream.
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24
Use a knife for the top.
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25
We will cut the edges in order to prevent them from drying out.
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26
How to wrap in plastic wrap: We will cut around the edges, so sticking several toothpicks around the edges so that it doesn't stick to the plastic wrap will allow you to lightly wrap it.
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27
Wrap in plastic wrap, and let sit in the fridge for a minimum of two ours to let the flavor soak in.
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28
After it has chilled, remove the toothpicks, and coat the entire cake in cocoa.
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29
After coating in cocoa, Cut around the edges in 4 places.
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30
Cut into your desired sizes, and it's done.
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31
I also have a plain version.
