Pickle cocoa cake
By VicentaLakin
Recipe Recommendations
- eggs of 2
- low-gluten flour 100 grams
- cocoa powder 1 teaspoon
- butter 30 grams
- sugar 70 grams
- milk 20 ml
- baking powder 1/4 spoon
- rum 1 bottle cap
- white granulated sugar 15 grams
- Fresh cherries 50 grams
- corn starch 1 teaspoon
- sweetening
- baking
- an hour
- simple
Steps for Pickle cocoa cake
1
The whole egg is given a hair, the eggs are taken out of the fridge for a while, and the eggs, which are close to room temperature, are easily given away. Put sugar in the eggs, just give it a break。2
The egg fluids grow slowly, grow slowly, and when they are no longer tall, there is a visible pattern on the egg fluid。3
Low-banded flour, cocoa flour, and powdered powder are mixed and sifted with milk and melted butter。4
The distributed egg paste is then added to the cocoa paste, which is tuned from the bottom up。5
Scrambled the cake in the bag and squeezed it into a piece of cake molded on paper, full of seven points。6
The oven is preheated five minutes in advance at 180 degrees, and the ovens are placed in approximately 25 degrees at 180 degrees。7
We'll make jam when we're baked. Put a small spoon of corn starch in the bowl and dilute it with a bottle of gelham。8
It's a small amount of water, mixed in with a mixer, put sugar in the pot and boil for a little while。9
Get the sauce out of the car。10
Coca and sugar powders were added to the melted butter。11
The cake is baked, the cocoa butter is squeezed around the cake。12
Put a spoon in the middle and enjoy it