“That’s why I can never eat other chocolate cakes. They’re always too sweet, too dense, or have too much frosting,” Nick said. (Kwan 152)

• Egg yolk batter
  • 6 large egg yolks, strained
    
  • 20g sugar
  • 80g vegetable oil
  • 120g milk
  • 140g Eclipse couverture 55% dark chocolate
  • 30g Eclipse cocoa powder
  • 1/2 tsp baking soda
  • 70g cake flour
• Egg white batter
  • 6 egg whites, strained
  • 100g sugar
• Powdered sugar

1. Preheat the oven to 335 degrees F.
2. Make egg yolk batter. Melt dark chocolate in a bowl over a pot of simmering water.
3. Add in warmed milk and combine well. Set aside to cool a little.
4. Whisk egg yolk and 20g sugar. Add vegetable oil and stir.
5. Add cocoa powder and melted chocolate. Mix well.
6. Sift cake flour (my mother always sifts 3 times for cake, but she is also a bit of a perfectionist) and baking soda. Add and mix well.
7. Make egg white batter. Beat egg whites till foamy. Add 100g sugar gradually in 3 parts. Beat till you get soft peaks.
8. Stir 1/3 of the egg white batter into the egg yolk batter with a whisk. Stir well.
9. Fold in the remaining egg white batter with a rubber spatula. Combine well.
10. Pour the batter into the prepared pan and bake for 30-35 minutes.
11. Invert the cake pan to cool. Only remove cake from pan once it’s completely cooled.
12. Dust with powdered sugar.