Blueberry chocolate cake
By VicentaLakin
It's a chocolate cake that I learned from Silent Lotus and fell in love with! The French chocolate cake is said to come from a teacher on the island, because the main ingredient of the formula is chocolate, so the taste and quality of chocolate is the key to the cake taste, and Tasman uses 70% and 55% of Fafner's chocolate, and I'm using it when my family has a big bag of De Fix's chocolate open
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Blueberry chocolate cake
1
I had Dephesus' big bag of chocolate open or not, so I made it
2
Chocolate and butter insulated water melt
3
Add cocoa powder
4
Smuggle evenly
5
All eggs and fine sugar
6
It's a state where a drop-off egg paste doesn't disappear
7
Pour warm chocolate into all the eggs you're giving away
8
Scratch the bottom from 2 o'clock to 7 o'clock and flip the razor, turn the bottom over to the surface, turn the left hand and hit the egg basin about 80 times
9
Until the pastry is so tight and smooth
10
Add frozen blueberries
11
Six inches of round cake, oil on the base and around the mold. Paper
12
The cake that's finished falls into the cake mold
13
The remaining blueberries are evenly spilled over the paste
14
BAKING IN A PRE-HEATED OVEN WITH A FLEXIBLE TIMING, NO WET PASTE WHEN TOOTHPICKS INSERT 1 CM, AND WHEN 2 CM IS INSERTED WITH WET PASTE, I GET IT
15
Blueberry chocolate cake is finished, the cake can be frozen for a week or so, and it'll be better to eat after warmth