Silky chocolate cake (I have eaten delicious chocolate cake) C103
It is no exaggeration to say that this is really the most delicious chocolate cake I have ever eaten. The so-called chocolate cake with only cocoa powder is really weak. From the inside to the outside, from the cake blank to the sandwich to the mirror, the layers are rich and silky, and the entrance is smooth. After tasting one mouthful, one piece was dazzled, and the high sugar had already been thrown away. -Mold size: 28*28cm
Food Ingredients
Cake Blank
70.5% Black
25g
cocoa powder
15 grams
corn oil
40g
Salt
1 gram
Milk
70g
low powder
50g
Eggs
4 pieces
white vinegar
2 grams
Fine granulated sugar
50g
Sandwich
light cream
300g
powdered sugar
25g
70.5% Black
100g
Drain surface
Milk
180g
Fine granulated sugar
100g
cocoa powder
40g
Gelitin Tablets
8 grams
Decoration
Chocolate chip
Fig
Osmanthus
Step
1
Chocolate beans, cocoa powder, corn oil, salt, heated and stirred until the chocolate melts;
2
Add milk and beat with egg until emulsified;
3
Sift in the low gluten flour and mix evenly;
4
Knock open the egg, egg yolk to the batter, egg white to another clean basin;
5
Mix the egg yolk with the batter until it is fine and put it aside for later use;
6
Preheat the oven and add the white vinegar and half the sugar to the egg whites;
7
After making light lines, add the remaining fine granulated sugar and send it to the chickpea-shaped big curved hook;
8
Shovel 1/3 of the protein cream into the batter and mix it evenly with egg;
9
Pour the batter back into the cream basin and mix it evenly with a scraper in a J-shaped trajectory;
10
Pour the batter into the mold at a height of 30cm, use a scraper to draw a tic-tac-toe, and then shake the flat surface to vibrate large bubbles;
11
Set in the middle of the oven, bake the upper 150 and lower 135 for 22 minutes, and then heat up to 170 degrees for 4 minutes to fix the skin;
12
In this process, pre-treat the sandwich part, first take 50 grams of light cream and chocolate beans in the pot;
13
Heat and stir until the chocolate melts into a paste and refrigerate for later use;
14
The cake blank is baked with a light shake and air until it is warm;
15
Invert to the oil paper, remove the tarpaulin, and repair the four edges;
16
Divide into three parts of 20*8cm;
17
After the remaining light cream sugar powder is beaten to a light grain, add the chocolate paste;
18
Continue to fight until it has a stiff shape with clear lines;
19
Packed into round opening decorating bag;
20
A layer of cake squeeze a layer of cream, then smooth the surface, frozen set 1 hour;
21
Make a mirror, soak the giltine slices 15 minutes in advance, drain, add the milk, sugar and cocoa powder to the pan, stir and heat;
22
About 60 degrees about the rest of the fire to add Gelitin tablets;
23
Continue to stir until melted, and let cool until thin yogurt;
24
Remove the cake, sprinkle evenly, and freeze for 1 hour to set.
25
The following is the display of finished products
26
Finished product 1
27
Finished product 2
28
Finished product 3
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