The recipe for this cake came from Candey. Last time I saw it in the diary of a gourmet friend, I couldn't help but crave it and have always wanted to try it. But I have been very busy recently, and I have stayed up until the weekend and finally have time.
The name of the cake is Vienna Chocolate Cake, and the size is a 6-inch cake mold. I baked it in a bread mold. Let's take a look at the finished product.
Chocolate sliced cake
Recipe Recommendations
Steps for Chocolate sliced cake
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1. Prepare materials.
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2. Break the dark chocolate into pieces, add milk and melt over water.
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3. Add butter and sugar and stir well.
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4. Beat in the egg yolk and stir well (there is a double yellow egg, haha).
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5. Sieve in the low flour and mix the egg yolk paste. It should feel thicker.
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6. Add white sugar to the egg white in portions and beat until put in fishing nets and add the first white sugar.
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7. Whiten, expand, add a second sugar.
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8. A clear grain appears and a third sugar is added.
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9. Whispered egg white.
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10. Take 1 spoonful of egg white and stir into the egg yolk paste, cut and mix well.
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11. Take step 10 and pour into the remaining protein paste, cut and mix well.
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12. Pour into the mold and sprinkle with raisins when 5 minutes full.
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13. Continue to fill, sprinkle with raisins at will, and shake flat the surface.
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14. Oven at 180 degrees C for 30 minutes, turn upside down and cool before demoulding.