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1
Measure the cake flour, cocoa powder, and baking powder by putting in a plastic bag to weigh.
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2
Combine and rub together.
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3
It takes less energy this way.
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4
Heat a pan of water.
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5
Using that as a double boiler, melt the butter over a bowl.
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6
Add sugar into the melted butter and mix together.
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7
Also mix in the eggs and beat well.
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8
Then add heavy cream and mix some more.
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9
At this point, fold in all the dry ingredients, mix until smooth and the flouriness is gone.
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10
Grease a tupperware with melted butter.
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11
Pour in the batter.
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12
Tap the bottom to smooth out the surface.
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13
Cover the tupperware with plastic wrap.
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14
Insert two chopsticks underneath the tupperware and microwave for 3 to 4 minutes at 500 to 600W.
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15
Test the cake with a bamboo skewer and make sure it comes out clean.
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16
Done!
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17
Flip the tupperware over and make sure the bottom comes off.
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18
Then, without taking it out of the container, set aside to cool.
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19
When cooled down thoroughly, sift powdered sugar from a tea strainer and decorate the top to finish!
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20
Serve with whipped cream (handmade or store-bought)!
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21
I personally recommend whipping the cream until they form soft or firm peaks to pour over the cake!
