China · Home-style
Konjac Chocolate Cake
A light, moist chocolate cake sweetened with erythritol instead of sugar, so it tastes clean and cocoa forward rather than heavy. Made in half an hour, most of which is the oven doing its work.
Konjac powder is what gives this cake its soft, slightly rubbery crumb and its staying power, since it holds water without needing flour in any quantity. Erythritol behaves like sugar in the meringue but leaves nothing behind after baking. Keeping the whites and yolks spotlessly separate is the one thing that matters: a stray yolk stops the foam from stiffening and the cake sinks.
Ingredients
- erythritol50 g
- cocoa powder10 g
- konjac powder10 g
- cream of tartar1 g
Directions
- 1
Before you start the batter, begin preheating the oven to 350 degrees Fahrenheit, 150 degrees Celsius, to save time.
- 2
Prepare two containers and wipe them dry, one for the whites and one for the yolks.
- 3
The whites container may have a few droplets in it, but must have no trace of fat; the yolk container must be completely dry.
- 4
Separate the whites from the yolks into the two containers by hand or with a separator.
- 5
During separating, do not break the yolks, and keep every trace of yolk out of the whites, as that will spoil the foam badly; the chalaza can go in with the whites.
- 6
Note that without a stand mixer the whites container is also the whipping bowl, so to avoid overflow do not let the whites exceed one eighth of the container.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.