Chocolate cake

By VicentaLakin

Chocolate cake

Recipe Recommendations

  • egg yolk of 4
  • salad oil 40 grams
  • cocoa powder 15 grams
  • low powder 55 grams
  • milk 40 grams
  • protein of 4
  • spinning sugar 90 grams
  • light cream 100 grams
  • unsalted butter 6 grams

Steps for Chocolate cake

  • 1
    Toaster-bed tin or oil paper, oven preheated, egg paste flatened in the grill, 170 degrees 12-15 minutes。
  • 2
    Pumps: Waffle cream and sugar to 9 minutes, loaded into a bouquet。
  • 3
    Add Milk
  • 4
    One-third sifted low powder mixing
  • 5
    A three-time sugar-coated egg-pumping machine was used as a fine smooth protein cream to pull up and not drop a little bit of a hook。
  • 6
    One third of the protein cream mix
  • 7
    The remaining powders and protein creams are then staggered and evenly rolled with razors。
  • 8
    Toaster-bed tin or oil paper, oven preheated, egg paste flatened in the grill, 170 degrees 12-15 minutes。
  • 9
    When you're out of the oven, open the tin paper and let it cool
  • 10
    The cake cools, and it's on the grill with a heart model. Move
  • 11
    I've got 16 of them. I can combine eight cakes
  • 12
    Pumps: Waffle cream and sugar to 9 minutes, loaded into a bouquet。
  • 13
    Squeeze on a cake piece of light cream and cover a piece of cake。
  • 14
    Chocolate soy sauce: light cream and chocolate in silica cups, heated up in water to melt into chocolate, mixed with butter into chocolate soy sauce。
  • 15
    The cassava in the grill is put on the grill, the chocolate gourmet is painted around the cake, then it is poured down from the centre of the cake, so that it is averaged, the cake surface is flat, and the fresh cake is frozen in the fridge with the grill for more than 30 minutes, after the chocolate gourmet has been condensed。
  • 16
    Perfect face
  • 17
    Let the rose go
  • 18
    Happy Valentine's Day

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