Classic chocolate cake
By VicentaLakin
The difference between this cake and Brownie is that it's very soft and soft, a bit like sponge cake, but it's different。
Recipe Recommendations
- low-gluten flour 42g
- cocoa powder 48G
- egg yolk 96g
- protein
- fine sugar 64g
- dark chocolate 90g
- unsalted butter 80g
- light cream 70g
- sweetening
- baking
- an hour
- ordinary
Steps for Classic chocolate cake
1
Heated salt-free butter and light cream to thin boiling Ting
2
Add black chocolate, melt it in a static moment
3
The fine sugar mixes into the yolk and melts it, heats it up to body temperature
4
Add chocolate fluids three times to the yolk and mix them up
5
Low-banded flour mixed with cocoa flour
6
The fine sugar is added to the protein in a single time, and is distributed to the wet hair bubble. The oven is 150 degrees preheat。
7
Half the cocoa flour to the chocolate yolk paste
8
One third of the protein cream is mixed with cocoa yolk paste, followed by the remaining half of cocoa flour and protein cream。
9
Put the paste in the coat of oil, shake a few times on the table and remove the bubble. Send it to the preheated oven, 150 degrees medium level for 40 minutes。
10
Once it is baked, it falls two times from a height of about 5-10 cm and is released from the room until it is completely cooled. The final product can be painted with some sugar powder