Yoghurt Chocolate Cake 酸奶巧克力蛋糕
This Yoghurt Chocolate Cake is moist, soft and melts in your mouth texture. It can be kept in the refrigerator to chill for 4-5 days. Perfect to serve for any occasions. It’s made in one bowl with egg separation method, mixing with a hand whisk or rubber spatula except that you need to whisk the egg whites in the machine to form peaks . Preparation can be done within 15 minutes, then sent to steam bake in the oven for about 70 minutes at low temperature.
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Yoghurt Chocolate Cake
This Yoghurt Chocolate Cake is moist, soft and melts in your mouth texture. It can be kept in the refrigerator to chill for 4-5 days. Perfect to serve for any occasions~
Ingredients
- 300 g natural yoghurt - room temperature
- 4 egg yolks
- 2 tsp vanilla extract
- 45 g cake flour or plain flour
- 20 g corn starch
- 20 g cocoa powder
Meringue
- 4 egg whites
- 1 tsp lemon juice
- 80 g caster sugar
Instructions
- In a bowl, mix yoghurt and egg yolks together to smooth with a hand whisk.
- Sieve in flour, corn starch and cocoa powder, mix well and set aside.
- Meringue - Whisk egg whites and lemon juice until foamy (low speed) . Add sugar in 3 separate rounds beat until egg whites with peaks form (tips flop over) at medium speed.
- Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then fold in the remaining egg whites and gently fold well again.
- Pour batter into a loaf pan (4x9x3 inch), lined with parchment paper all sides up. Spread out evenly with a rubber spatula and gently tap pan to release air bubbles. Then scatter some chocolate chips on top.
- Steam bake in preheated oven at 135 degrees C for 70 minutes and adjust temperature to 150 degrees C for 5 minutes.
- Remove cake immediately from pan after baking and rest to cool on wire rack.
Notes
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
- 酸奶巧克力蛋糕 Yoghurt Chocolate Cake
- 蛋糕很轻柔 绵密湿润 入口即化. 收进冰箱冷藏4-5天都没问题~
- 材料:
- 300克 希腊酸奶, 常温
- 4个 蛋黄
- 2茶匙 香草香精
- 45克 底筋面粉或中筋面粉
- 20克 玉米淀粉
- 20克 可可粉
- 蛋白霜
- 4个 蛋白
- 1茶匙 柠檬汁
- 80克 细砂糖
- 做法:
- 将酸奶和蛋黄放入碗中搅拌均匀至顺滑.
- 把分类过筛进去 (步骤1), 翻拌均匀, 备用.
- 蛋白霜 – 用电动打蛋器（低速度）把蛋白和柠檬汁打致起泡泡，细砂糖分3次加入, 然后用中速度将蛋白打发泡（打蛋器提起有鹰嘴弯勾）.
- 取出1/3的蛋白霜与面糊翻拌均匀, 然后把剩下蛋白霜倒在面糊中, 再翻拌均匀.
- 面糊倒在4x9x3烤盘上( 盘内铺上油布), 用刮刀均匀抹平，轻轻的敲出气泡. 然后撒上适量巧克力豆在表层即可.
- 用水谷方式135度烤70分钟，然后转换150度继续烘烤5分钟.
- 蛋糕烤好后从烤箱取出脱模, 放在凉架上待凉即可.
