This cake can be made just by mixing the ingredients. Controlling the temperature is the key to this recipe. Prepare everything, including measuring the ingredients, before you start.
Break the chocolate into small pieces and put in a bowl. Melt the butter by heating in a microwave. Pre-heat the oven to 150℃.
Put the ◎ ingredients in a small sauce pan and heat to just before boiling. Add the chocolate and stir quickly to melt. Add the melted butter and mix well.
Check the temperature and it should be 40 to 45℃.
Add the beaten eggs little by little. Stir constantly.
Sift the ☆ dry ingredients into the bowl and stir.
Check the temperature and it should be lower than 27℃.
Put the bowl over a bain marie and stir constantly. Keep on heating the mixture until it is about 30℃.
Pour the mixture into a loaf tin lined with baking paper. Pour some hot water onto a baking tray, place in the oven, and put the loaf tin onto it to steam-bake for 25 minutes.
When a skewer inserted in the center comes out almost clean, it is ready. Leave to cool, cover with cling film, and let it sit at room temperature.
After the cake has completely cooled, remove it from the tin. If you serve it at room temperature, you will enjoy its unique texture.
Decorate with cocoa powder or icing sugar. This is great for a gift on Valentine's Day or any occasion.
Story Behind this Recipe
I was inspired by a pastry shop's chocolate terrine, although I bet they have a totally different method and ingredients!
To obtain a smoother texture, I introduced a tempering method (a process to maintain the melting points of different kinds of fats which consist of cocoa butter) and a method to make truffles. Work in a room where the temperature is kept between 20 to 25 degrees. Do not allow the chocolate to touch any water. Ensure that the chocolate never touches the water when you warm it over the bain marie. When you use sweet chocolate, raise the temperature of each process by 1 to 2 degrees. When you use white chocolate, lower the temperature by 2 to 3 degrees.