Not-Too-Sweet Koji Amazake Chocolate Cake

Recipe

 

[Preparation]
Preheat oven to 170°C.
Sift the flour and baking powder (a) together.

1.

Finely chop the chocolate. Line the cake pan with baking paper. Whisk the eggs lightly.

2.

Place chocolate and milk in a large microwave-safe bowl and microwave, unwrapped, at 600W for 90 seconds. Mix well.

3.

Add Plus Koji Koji-Amazake and eggs to the chocolate mixture and beat well with a whisk. Add the sifted flour and baking powder (a) and mix well.

4.

Once the dry ingredients have been incorporated, pour the batter into the prepared pan and remove any bubbles by tapping the pan on the counter a couple of times.

5.

Bake in a 170°C oven for 25–30 minutes. If the top looks like burning during baking, cover with foil.

6.

The cake is done when a skewer inserted near the center comes out clean.

7.

Whip cream to stiff peaks, then mix in Plus Koji Koji-Amazake. Sift powdered sugar over the cake and serve with the cream.

Recipe Movie