This is a modified version of an ordinary chocolate cake created by a British chef. He originally wanted to make a chocolate cake to fill his stomach, but he found that the kitchen ran out of low-gluten flour for making cakes. In order to fill his stomach, he barely made a flourless chocolate cake. He found that it tasted great. Compared with the chocolate cake with flour, this cake has a more fragrant and delicious chocolate flavor.
When it comes to making desserts, cream is a regular item. In European countries and the Americas where desserts are abundant, cream is divided into many categories. In the UK, different desserts and different dishes require different creams, and must not be confused, because the taste and texture made with different creams are completely different. Two types of cream are used here, unsaltedbutter, which is the yellow unsalted hard butter; and DoubleCream, which is high-fat cream with a cream content of not less than 48%. You cannot use ordinary Cream instead, because ordinary creams generally have SingleCream with a cream content of about 18%.
chocolate sponge cake
By ElissaHerman
Steps for chocolate sponge cake
1
Prepare the ingredients first, preheat the oven to 180° C, brush butter on the baking sheet, and place baking greaseproof paper.
2
Beat egg whites into a clean, oil-free bowl, add 20g of sugar and stir until stiff, set aside.
3
Add two egg yolks and 20g of white sugar to the whisking bowl, and place the whisking bowl in a hot water pan (make sure the whisking bowl is far away from the pan to avoid water entering during the whisking process). Beat it into sabayonne (i.e., ribbon silk shaped egg yolk liquid).
4
Put the chocolate in a cup to melt in insulated water and cut out 30g of butter.
5
Add 125g of melted chocolate and 30g of melted butter, add sabayonne in step 3, stir quickly, and finally quickly pour into the whisking egg white in step 2, mix well up and down, gently, but quickly, so as not to break. Bubbles in the egg white.
6
Pour into a preheated baking sheet with greaseproofpaper and place it into a 180° oven and bake for 12 minutes, then wait for 10 minutes before turning on the oven.
7
Remove the cake and let cool slightly.
8
Trim the cut edges and sieve with sugar-free chocolate powder.
9
Cut into small pieces and place on a plate until the heat dissipates.
10
While waiting to cool down, quickly add powdered sugar and stir the doublecream until soft foam, add espresso powder and stir well, add it to the baked chocolate cake according to your personal preference, and finish it!chocolate sponge cake Make Tips
1 Wait until the cake is not hot, you can put the espresso cream on it, otherwise it will quickly flow around and soak the cake. 2 Be sure to wait at least 10 minutes after roasting. 3 Again, no step can be omitted.