Corner Café

July 20, 2021

Chocolate Cake (Tianmu version) 古典巧克力蛋糕

Filed under: Basics,Cakes & Cupcakes — SeaDragon @ 2:00 pm
Tags: , ,

Finally tested the chocolate cake from the video I posted earlier. It came out very well, although looking very rustic but it smelled heavenly!

I made some changes to the original recipe to make it more convenient for baking at home. For example the 70% Lindt chocolate I used comes in 100g-block, so I re-calculate the recipe to use 100g chocolate so I don’t have to buy 2 blocks of chocolate. Also I checked that using 4 eggs may just roughly equate to the amount specified in the re-calculted recipe; well to be honest I just hate to measure out the egg whites and egg yolks just to get the exact amount from the original recipe, LOL… Also this makes the recipe simpler to make as a home baker! For the size of the eggs I always used for recipes I posted, please see About the Recipes in the sidebar.

The cake came out looking quite dense in texture like mud cake, but that is just an illusion because it tasted quite fluffy due to the meringue being incorporated in the batter. It is also bitter sweet in taste due to the 70%-chocolate and also cocoa powder, so it would be nice served with ice cream or sweetened whipped cream. I also like to warm the cake in the microwave for 20-30 seconds before serving since it is winter here at the moment, so a warm chocolate cake is just so comforting to eat!

The following is the re-calculated quantities from the original recipe:

80g 35% cream
100g 70% dark chocolate
80g unsalted cultured butter
60g cocoa powder
80g egg yolks
43g caster sugar
143g egg whites
120g caster sugar
41g cake flour

But what I actually used is as listed below:

80g thickened cream
100g 70% chocolate (Lindt 70%-cocoa dark chocolate)

80g butter
50g cocoa powder (I used Woolworths’ home brand Pure Cocoa Powder made in Germany which I believe is Dutched Cocoa Powder)

4 egg yolks (weighed to 73g)
45g caster sugar

4 egg whites (weighed to 155g)
120g caster sugar

40g plain flour

1. Preheat oven to 170°C. Grease the sides of a 20cm round cake tin and line the base with baking paper.
2. Measure out cocoa powder into a small mixing bowl. Melt butter over low heat in a small pot, then pour onto the cocoa powder, stir until smooth; set aside to cool until warm to touch.
3. Using the the same pot (no need to wash), heat cream over low heat until the side of pot starts to bubble, remove from heat. Break the chocolate into small pieces and add to the pot of heated cream. Stir until all the chocolate pieces has dissolved (this is now the ganache); set aside.
4. Beat egg yolks with 45g sugar until sugar dissolves. Mix in the slightly warm cocoa mixture. Then mix in the ganache.
5. Sift the flour over the chocolate/egg yolk mixture, stir to mix well.
6. Beat egg whites until foamy. Slowly add the 120g sugar, and continue beating until soft peaks formed (this is the meringue).
7. Fold 1/3 of the meringue into the chocolate mixture. Then pour the mixture back into the remaining meringue, fold in until well combined.
8. Bake for about 40 to 45 minutes, or until a skewer tested clean.

Taste: Bitter sweet, fluffy cake full of chocolate flavour
Consume: Best within a week
Storage: In airtight container at room temperature in cool weather; best kept chill in the refrigerator in hot weather
Recipe Reference(s): 古典巧克力蛋糕


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