Chocolate cake
By VicentaLakin
Not to mention that you don't like moose cake, because you haven't made or tried a better cake, and today you have a chocolate moose cake, and I've always hated moose cake, but this time I'm making chocolate moose cake and if you're chocolate, it's worth a try. (The subformation is a 6-inch measure. Chocolate better be 40% milk chocolate. I'm using 70% chocolate. It's a bit bitter
Recipe Recommendations
- egg white of 3
- egg yolk of 3
- milk 60 grams
- corn oil 30 grams
- low-gluten flour 55 grams
- cocoa powder 10 grams
- sugar 45 grams
- dark chocolate 83 grams
- gelatin tablets 11 grams
- Nestle Light Cream 170 grams
- sweet and spicy
- frozen
- several hours
- ordinary
Steps for Chocolate cake
1
Mix milk and corn oil and beat it to milk white。
2
Add three yolks evenly。
3
Sift low powder and cocoa powder。
4
It's all mixed into cocoa yolk paste。
5
Three proteins were added to 45 grams of sugar and electrically hit the egg with a small pointer。
6
A third of the protein bubble is added to the cocoa yolk paste, evenly mixed。
7
Plugged cocoa yolk paste into the remaining protein bubble, evenly rolled up and down。
8
Good cake。
9
smash it in the 28x28 dish and shake it a few times. (preheated oven 180 degrees)
10
Put the cake in the middle of the oven and bake it with a fire of 180 degrees for 20 minutes. (The temperature is adjusted by the temper of your oven)
11
Take out the baked cake, and the buttons are cool。
12
It's cool enough to strip the cake and crush two pieces of cake with a 6-inch mousse ring or a live bottom cake. Next, we'll make moustache
13
The gilding tablets were soft with cold water。
14
83 grams of chocolate were transferred to 60 grams of milk, which were completely melted out of the hot water。
15
While the heat is pouring into the soft glitting tablets, it melts。
16
With 170 grams of fresh cream added to the 15 grams of sugar in a clean pot, it would be able to be semi-mobility with an electric omelet as distributed in the figure of 6。
17
The melted chocolate paste is evenly mixed into the punching cream。
18
Good chocolate mousse aside。
19
Prepare a 6-inch mousse ring and put a piece of cake first。
20
Down to half moose paste。
21
And put another piece of cake。
22
The other half of the muss paste is poured into the freezer for more than four hours to condensate。
23
Finally, 60 grams of chocolate and 80 grams of fresh cream in a hot water mix to melt completely and less hot hands。
24
Take out the cooled cake, get in the cooled cream chocolate stall and put it in the freezer for about two hours。
25
It's finished - make simple decorations based on your preferences and put a little fruit on the surface. I'll just put it in silver。
26
The chocolate fragrance of sweet sweet and sweet is delicious。Chocolate cake Make Tips
1: There appear to be many steps, and the practical approach is simple. 2: If you use moose rings, the base of the mould is to be covered with film. 3: Six inches of live bottom cake mold if there is no moose ring。