Too soft-hearted cocoa cake
By VicentaLakin
You can't miss this delicious little cake. Do it while it's hot. Trust your lover。
Recipe Recommendations
- eggs of 2
- low-gluten flour 50 grams
- cocoa powder 5 grams
- corn oil 30 grams
- sugar 45 grams
- dark chocolate 70 grams
- light cream 70 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Too soft-hearted cocoa cake
1
Let's do the Ganash part, pour the light cream into the milk pan, heat the little fire, close the fire about 60 degrees, put the black chocolate in the light cream, and mix it up to its full melting。
2
When it's cold enough to warm up, put it in a bouquet and put it in a freezer。
3
The protein is separated from the yolk, which is contained in two clean, oil-free, water-free basins, and the proteins are distributed to small angles with sugar and electro-plugs。
4
The egg yolk is added one by one, which is smoothed with an electric omelet, and cocoa flour is mixed with low-banded flour and sifted into the egg paste three times。
5
And mix it evenly with a twist and a tangle, and don't go around in circles, or it'll melt。
6
Take a small fraction of the flour and mix it with corn oil, then pour it evenly into the paste before the paste mixed with the corn paste, and then the cake is mixed。
7
First half of the paste to the paper cup, then the frozen Ganache to the paper cup, then the remaining cake to the paper cup。
8
The oven is preheated, up and down, mid-level, 190 degrees, baked for 8-10 minutes, before the thick chocolate comes out。Too soft-hearted cocoa cake Make Tips
1. When the Gannash component is ready, it is to be retorted in the refrigerator for a little condensation. 2. When the protein is separated from the yolk, the protein cannot contain a bit of the yolk, otherwise it will not come out. 3. Cake paste is prepared in such a way that it is not able to melt. 4. The temperature and time of the oven shall be adjusted according to its own oven。