A friend showed me this Youtube Video he came across for Chocolate Cake cause he thought it was similar to the one that I've been selling. Was curious about the recipe on Youtube (He's a Japanese pastry chef and has many awesome videos) and decided to give it a try. I've never tried the version that's inspired (including mine) many others in Ken's Cafe Tokyo (someday.. when covid is over, perhaps..) and honestly, ever only tried my own version.
The Valrhona Chocolate Cake you see now is based off an old recipe that's been in my baking repertoire for years. I made many reiterations of it and adapted it to get to the texture, mouthfeel and taste that was what I wanted - A soft cakey exterior giving way to a fudgy interior, the flavours lingering and being released in layers. To fully appreciate this texture, I recommend consuming the cake at room temperature. hahaha I've Never been a fan of fridge cold chocolate (or cakes with butter.. they firm up). It's cold, it's hard and you don't get the ideal flavour release. If I wanted to eat truffle cake, I will make truffle cake or buy some Royce. hahahahahhahahah
I also wanted one that was rich in chocolate, but not too jelat so that you can still go back for seconds. Thirds are debatable. It is still a rich chocolate cake.
Taste is completely subjective. =) Orders open every Monday at 1pm for this cake here. Currently full for the week so check back next Mon! There's also a waiting list on the page.
Was a fun experiment baking this with my dad and though I wasn't sure if my baking temp and time was correct for the Youtube recipe, it still ended up with a molten interior!
It was rich, dark and very decadent. I used 70% Valrhona Guanaja and it had a very nice bitternote to it, not too sweet at all. In terms of taste, texture and mouthfeel, completely different from the recipe I've created.
If you don't want to wait for a slot for my cake, or you're just curious and want to make this, here's the recipe from the Youtube Channel. I've also done up a tutorial on ig stories highlights here!
200g dark chocolate (I used 70%)
170g unsalted butter
180g whole eggs
Pre-heat your oven to 190 degrees celcius. Whisk your whole eggs until foamy and mixture has doubled in volume. It'll look pale yellow and really frothy. I just do this by hand. Strain the mixture through a sieve.
Over a double boiler, melt your chocolate, butter and sugar. Once it's nicely melted and smooth, you want to slowly add in your egg mixture in four parts, whisking continuously.
Once the mixture is smooth and homogenous, pour into your baking tin and bake for 18 minutes. Chill thoroughly before slicing and consuming.