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White Chocolate Stick Cake Recipe

White Chocolate Stick Cake Recipe
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Serving : 6
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Prepare the ingredients before making White Chocolate Stick Cake in your home. Then, follow these steps below to serve White Chocolate Stick Cake for your family or friends.

Ingredients: White Chocolate Stick Cake

  • 240 grams White chocolate (I used Meiji white chocolate)
  • 4 Eggs

How to Make White Chocolate Stick Cake

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make White Chocolate Stick Cake in your home by yourself.

    Step 1
  • Preheat the oven to 170℃. Coat a baking pan with butter. Use a 19 x 19 cm square baking pan with removable bottom.
  • Step 2
  • Let the eggs come to room temperature. Separate the egg whites from the yolks. Finely chop the chocolate with a knife.
  • Step 3
  • You can melt the chocolate easily if you chop it as fine as possible. Crush into small pieces with a knife.
  • Step 4
  • Melt the finely chopped chocolate in a double boiler. It's done when the chocolate has become smooth without lumps.
  • Step 5
  • Helpful hint for a double boiler. I recommend melting the chocolate in a double boiler at around 45℃.
  • Step 6
  • While you are melting the chocolate in a double boiler, put the egg whites in a large bowl, and whip until stiff peaks form.
  • Step 7
  • You can test them by slowly lifting the hand mixer straight up from the egg whites. Be careful not to over-beat them!!
  • Step 8
  • Beat the egg yolks, add to the melted chocolate and mix quickly. The chocolate will be a little stiff, so mix quickly!
  • Step 9
  • When they are all mixed, add half of the whipped egg whites. Fold in a swirling motion.
  • Step 10
  • Add the rest of the egg whites, and fold into batter gently but don't break the foamy texture. This is important. Do not over mix!
  • Step 11
  • Pour over the batter into the baking pan, remove air bubbles by dropping the pan a few times. Bake in the oven at 170℃ for 35 minutes. Baking time: 30~40 minutes.
  • Step 12
  • Adjust the baking time depending on your oven.
  • Step 13
  • Check the cake from outside of the oven from time to time. Cover with aluminum foil if it looks like it will burn and keep baking with the foil until the end.
  • Step 14
  • Stick in a bamboo skewer to check and it's done if the skewer doesn't come out with a lot of chocolate. Photo: The cake was taken out from the oven and started shrinking.
  • Step 15
  • When it is cooled down a little, remove from the pan and it's done!! Photo: The cake had been out of the oven for about 30 minutes.
  • Step 16
  • This recipe is to make stick type cakes, so cut off the uneven edges and only use the flat part in the center.
  • Step 17
  • Cut the cake offcuts into bite-sized pieces and enjoy them for tasting (as a snack at home)
  • Step 18
  • Cut the flat part of the cake into sticks.
  • Step 19
  • Sprinkle with powdered sugar to finish, using a tea strainer.
  • Step 20
  • Wrap the stick cakes individually in waxed paper, twist both ends as if you are wrapping candy and they are done!!
  • Step 21
  • These cakes are delicious when freshly made, but they will be even tastier if you leave them to rest in the fridge overnight so that they will become more moist.
  • Step 22
  • [Reference] 2 Ingredients, Easy! Rich Gateau au Chocolat.
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