Microwave the chocolate, margarin, and milk to melt and dissolve.
Beat egg yolks and half the sugar until white.
Whip the egg whites and the rest of the sugar until stiff peaks form.
After the chocolate (step 1) has slightly cooled down, combine with egg yolks (step 2) and mix well.
Sift the cake flour and cocoa powder into the mixture from step 4 and fold in using a rubber spatula.
Into the mixture from step 5, add merengue in several batches. In cutting motion, fold in lightly without spoiling the merengue.
Grease the cake pan with margarin and pour in the batter. Bake at 170℃ for 40 to 45 minutes. 30 minutes if using a 15cm cake pan.
Chill in the fridge, then remove from the pan. Top with some powdered sugar.
Here, I placed a kiri-e (Japanese paper-cutting art) on the plate as a stencil before sifting the powdered sugar. Then I carefully removed the kiri-e and served the cake。。。
Here, I placed round pieces of paper on top of the cake before sifting powdered sugar。。。Polka dots♪
Story Behind this Recipe
I wanted to make a cake that's jet black。。。I've tried to reduce calories and made it not too sweet.
●It won't turn out jet black if you don't use black cocoa powder。。。You could make it all the same with regular cocoa powder, but will definitely turn out much more bitter if you use black cocoa powder♫♬ ●A light and bitter chocolate gateau。。。