Chocolate decorated cake
By VicentaLakin
Recipe Recommendations
- eggs of 3
- sugar 50 grams
- salad oil 20 grams
- water 20 grams
- low powder 55 grams
- cocoa powder 10 grams
- dark chocolate 40 grams
- salt
- baking powder 1/4 spoon
- lemon juice few drops
- water malt 1 gram
- light cream appropriate amount
- leaves several pieces
Steps for Chocolate decorated cake
1
Separate the omelet from the yolk and add 20 grams of white sugar
2
Continue to mix with salad oil and water, and mix low powder, powder, salt and cocoa powder with a sift
3
The eggnog was added to a few drops of lemon juice, and the electric omelet was added three times to 30 grams of white sugar, with a break。
4
Taking a third of the platinum and cocoa powder, they fall back into the remaining plume and start mixing。
5
The mixed cake is pouring into a six-inch grill, a few strokes of the grill, and the bubble is blown out, the oven is preheated to 180°C, the middle and lower floors, fires up and down, roasting for about 35 minutes to ripe, and drying out。
6
Light cream is added with a few permits to be powdered and cold cakes are cut in three slices, each with cocoa cream and folded。
7
Cake is also sifted with butter and cocoa powder。
8
Chocolate shredded, insulated to melt
9
Melted chocolate is painted on the back of a clean, waterless leaf
10
The remainder of the chocolate solute is filled with water and wheat sprouts, evenly mixed, fresh bags in the freezer, condensed, taken out, cut to the soybeans size, rounded, rounded, rounded, cone-shaped and draught。
11
After five to six circles are flattened, the flowers will be finished
12
A little bit of chocolate crumbs on the face of the cake, and chocolate leaves and flowers