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Yesterday was raining, while I was prompted with my egg whites in the fridge. Hmmm they needed to be eaten, not only steamed for tofu substitute for my lunch. Cookies? too much dishes.... it was late afternoon after all. How about Chocolate cake? Chocolate cake made from egg whites became my challenge. Long time ago, when I tried those angel cake recipe.... nothing satisfied me enough. Especially the texture of angle cake that chewy and too much sugar. I do not need too much in my sweet life...:) Eureka! I got the recipe from my earlier age of cooking, well it was about 7-8 years ago. With little bit modification here and there, I claimed that this chocolate cake recipe is worth to try. I got the texture I want, soft but not as light as casual sponge cake. The taste is more surprising! The chocolate was rich because I add dark chocolate compound, and not too sweet. To taste this chocolate heaven cake YOU NEED: 280 grams      egg whites ( ...

Yummy Roll! One of the reason why they invented cake... yummy roll! I kinda like this cake because its simplicity.... All in one bite... Slightly differ from its sister, petit four, this roll guarantee triple sensation! Why, first the resistible filling, soft bite cake, and fluffy cover cream.... hmmm heaven! The making is taking longer than usual , but it is worth! choco rice roll To taste this mouth watering cake , you need: 7       egg yolk 4       egg white 65 gr  all purpose flour 20 gr  chocolate flour 15 gr  tapioka flour, you can substitute with corn starch 50 gr  butter, melted. add 1 tsp condensed milk, and mix with butter. 1 tsp  SP, or any emulsifier 1 tsp  choco pasta Choco butter cream: 250 gr  ready butter cream 100 gr  chocolate coating, melted and wait until cool but not set yet 1   tsp  choco pasta     Mix...