Classic chocolate cake
By VicentaLakin
This is a very strong European cake. It's plain, but it's thick inside. I feel better than Brownie, especially with a glass of blue mountain coffee, where the bitterness of the coffee and the sweetness of the chocolate stick on the tip of the tongue。
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Classic chocolate cake
1
First, the butter is melted in liquid form and then a little cold。
2
The two eggs will be opened, the protein yellow will be separated, and the pots of protein will have to be free of water and oil, otherwise they will not be able to break out. The two yolks add 30 grams of fine sugar
3
It's then evenly mixed with an eggbeater。
4
Black chocolate will then be cut into small blocks of water, melted into just melted butter, and the two will be fully integrated。
5
It then cooled a little, sifted into cocoa powder, poured into milk and continued to mix evenly。
6
Pour the egg yolk just finished into the mixture and mix it and put it aside。
7
At this point, let's start with the protein, adding 50 grams of sugar three times to the protein, with electric punching。
8
It's only possible to send up to 70% of the bubble, but it's a little bit sticky, and it's a little fluid。
9
Then you take a third of the protein, you pour it into the chocolate fluid and you mix it with a razor。
10
It is then sifted into a mixture of low-banded and powdered powder, which is slightly smoothed。
11
Then all the remaining proteins are poured in, and they can be smoothed with razors。
12
That's a good look。
13
Then you take a 6-inch cake model, you pour it into the cake paste, you wipe the surface and shake it down a few times, and you prevent bubbles inside
14
Because my cake model is live, I have to pack three layers of tin paper for water protection. Then take a dish and pour a bowl of warm water。
15
The oven is preheated at 170 degrees and then warmed up and down in the middle for about 50 minutes. When it's done, remember to stick a metal needle or stainless steel chopstick inside the cake and see if it's ripe. If there's a tiny, fine sandy slime, it means the cake is ready. When it's done, you can eat it when it's cool。