White Chocolate Stick Cake

Directions

1. 1
   Preheat the oven to 170C.
2. 2
   Coat a baking pan with butter.
3. 3
   Use a 19 x 19 cm square baking pan with removable bottom.
4. 4
   Let the eggs come to room temperature.
5. 5
   Separate the egg whites from the yolks.
6. 6
   Finely chop the chocolate with a knife.
7. 7
   You can melt the chocolate easily if you chop it as fine as possible.
8. 8
   Crush into small pieces with a knife.
9. 9
   Melt the finely chopped chocolate in a double boiler.
10. 10
    It's done when the chocolate has become smooth without lumps.
11. 11
    Helpful hint for a double boiler.
12. 12
    I recommend melting the chocolate in a double boiler at around 45C.
13. 13
    While you are melting the chocolate in a double boiler, put the egg whites in a large bowl, and whip until stiff peaks form.
14. 14
    You can test them by slowly lifting the hand mixer straight up from the egg whites.
15. 15
    Be careful not to over-beat them!
16. 16
    !
17. 17
    Beat the egg yolks, add to the melted chocolate and mix quickly.
18. 18
    The chocolate will be a little stiff, so mix quickly!
19. 19
    When they are all mixed, add half of the whipped egg whites.
20. 20
    Fold in a swirling motion.
21. 21
    Add the rest of the egg whites, and fold into batter gently but don't break the foamy texture.
22. 22
    This is important.
23. 23
    Do not over mix!
24. 24
    Pour over the batter into the baking pan, remove air bubbles by dropping the pan a few times.
25. 25
    Bake in the oven at 170C for 35 minutes.
26. 26
    Baking time: 30~40 minutes.
27. 27
    Adjust the baking time depending on your oven.
28. 28
    Check the cake from outside of the oven from time to time.
29. 29
    Cover with aluminum foil if it looks like it will burn and keep baking with the foil until the end.
30. 30
    Stick in a bamboo skewer to check and it's done if the skewer doesn't come out with a lot of chocolate.
31. 31
    Photo: The cake was taken out from the oven and started shrinking.
32. 32
    When it is cooled down a little, remove from the pan and it's done!!
33. 33
    Photo: The cake had been out of the oven for about 30 minutes.
34. 34
    This recipe is to make stick type cakes, so cut off the uneven edges and only use the flat part in the center.
35. 35
    Cut the cake offcuts into bite-sized pieces and enjoy them for tasting (as a snack at home)
36. 36
    Cut the flat part of the cake into sticks.
37. 37
    Sprinkle with powdered sugar to finish, using a tea strainer.
38. 38
    Wrap the stick cakes individually in waxed paper, twist both ends as if you are wrapping candy and they are done!
39. 39
    !
40. 40
    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.
41. 41
    [Reference] 2 Ingredients, Easy!
42. 42
    Rich Gateau au Chocolat.