You can use a toothpick to test when baking. Just dip a little cake crumbs on the toothpick, otherwise it will be too dry.
Surface cracking and collapse are the characteristics of this cake. After cooling, seal and store it in the refrigerator for one night, it will be more delicious. It will be better served with light cream. The texture is fine and solid, and the taste is very strong.
Classical chocolate cake
By BradLehner
Recipe Recommendations
- unsalted butter 50 grams
- dark chocolate 67 grams
- light cream 67 grams
- cocoa powder 40 grams
- low-gluten flour 20 grams
- eggs of 3
- fine sugar 75 grams
- lemon juice few drops of
- milk fragrance
- baking
- several hours
- ordinary
Steps for Classical chocolate cake
1
Prepare all ingredients
2
Heat the light cream until it bubbles on the sides, turn off the heat, and add the chopped chocolate and butter.
3
Stir until completely melted
4
Add 20 grams of fine sugar to egg yolks and beat until light
5
Egg yolk paste Add chocolate paste
6
uniformly mixing
7
Add a few drops of lemon juice to egg white
8
Add 55 grams of fine granulated sugar to the egg white in three times and beat until wet and frothy.
9
Add 1/3 of the egg white to the mixed chocolate paste and mix well
10
Sieve in low-gluten flour and chocolate powder and gently mix well
11
. Pour into the remaining egg white and stir well
12
poured into the mold
13
Put it into the preheated oven at 180 degrees for 20 minutes, then bake at 150 degrees for 30 minutes, and then take out
14
Whisk 100 grams of light cream with 10 grams of fine sugar, mount on the surface, and decorate with silver sugar beads.