Butter chocolate cake
By VicentaLakin
Recipe Recommendations
- egg yolk of 2
- chocolate 30 grams
- water 80 ml
- cocoa powder 40 grams
- low-gluten flour 40 grams
- salad oil 30 ml
- salt 1/8 spoon
- brandy a spoonful
- white sugar 50 grams
- egg white of 4
- fine sugar 30 grams
- light cream 200 ml
- milk fragrance
- baking
- several hours
- ordinary
Steps for Butter chocolate cake
1
Make chocolate yolk。
2
Chocolate beans and salad insulated water melt to form chocolate oil。
3
The two yolk were added to 50 grams of fine sugar three times, evened with a mixer bar。
4
Put melted chocolate oil into yolk。
5
Inverted brandy。
6
Add low-banded flour, cocoa flour and salt。
7
The mix is even and forms chocolate yolk。
8
Four eggs of egg clean。
9
With a mixer bar and 10 grams of sugar。
10
Plus 10 grams of sugar。
11
Plus last 10 grams of fine sugar。12
One third of the distributed protein is poured into chocolate yolk。
13
Add a third of the protein。
14
Tile chocolate yolk into the last one-third protein。
15
Flip evenly。
16
Falling into a six-inch cake mold, blowing bubbles。
17
The oven is preheated 170°C and baked for 40 minutes。
18
Bread the cake and put it back on。
19
The light cream was put into 40 grams of fine sugar and had a hairful, hard cream。
20
The chocolate cake is cut in three layers, with fruit grains and butter between the two layers, cream on the surface, chocolate shredded and strawberries on the perimeter. The cream chocolate cake is ready。