Chocolate Ogura

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Before dressing up…

choc ogura

Chocolate Ogura Cake

Yolk batter ingredients:-
1 Whole Egg
5 Egg yolk
90g Milk
60g Oil
100g Flour
15g Cocoa Powder
1/2 tsp salt

Meringue ingredients:-
5 Egg whites
100g Caster Sugar
1/2 tsp cream of tartar

utensil: 7″ square or 8″ round pan, grease and line the bottom.

Method :
1) Using a hand whisk, mix together egg, yolks, milk and oil until well combined.
2) Sift in the flour and cocoa powder and mix until combined. Leave aside while you prepare the meringue.
3) Use an electrical whisk to beat the egg whites until foamy before adding the cream of tartar. Beat a couple of seconds before adding the sugar gradually and continue to beat until firm peaks formed.
4) Fold meringue into the yolk mixture in 3 additions. Pour ready batter into the prepared pan slowly from a height to get rid of big bubbles. Shake the pan from side to side to even out the top.
5) Bake in a water bath at 155C for 65-70 minutes or until cooked. Press lightly on the center of the cake. If it springs back then it’s a good indication that it is cooked. Otherwise, bake a little longer and test again.
6) Remove from the oven and invert on to a non-stick pan; peel off the paper liner. Immediately invert back on to a rack and let it cool completely before frosting with ganache.

For the ganache:

100g semi dark chocolate
30g butter
3 tablespoons whipping/thickened cream

Instructions:

Put all ingredients in a microwave safe dish and nuke for 30 seconds.  Remove and stir. Keep repeating until you get a smooth spreadable ganache.chocogru

 

 

 

 

11 Comments »

  1. Karen (Luvswesavory) said

    Hi Jeannie,
    I still couldn’t frost a cake well.Your Chocolate Ogura Cake looks so soft and yummy-licious … wished I could have a slice.

    Like

    • jeannietay said

      Yeah, mine has lots of flaws still as you can see lol!

      Like

  2. Linda said

    Hi, how do you cut the cake to do the white cream dressing in between?

    Like

    • jeannietay said

      I used a cake slicer. If you do not have one, poke toothpicks around the cake and use that as a guide then use a serrated knife to cut.

      Like

    • Linda said

      I followed your recipe. My 1st attempt, i baked at 160℃ and my cake sunk. My 2nd attempt, i reduced the temp to 150℃ but this tome it cracked after 30min of baking. Wonder what’s the problem?

      Like

      • Linda said

        Do you use hot water or cold water for your water bath?

        Like

      • jeannietay said

        hot water

        Like

  3. hanjxJX said

    Mine never managed to rise much… any reasons for that??

    Liked by 1 person

  4. hanjxJX said

    I tried too…

    Like

  5. hanjxJX said

    Tried your vanilla butter oguru recipe and it worked like magic…. not sure what I did wrong for the chocolate version

    Like

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