Chocolate cake
By VicentaLakin
Some of the recipes for this chocolate cake don't have flour, they don't feel good, they put a little. The brownies always think of brownies without walnuts... but they're not supposed to be anything in terms of craft... It's still easy, not much technical. But it's so good that the skin forms a hard shell, but it's very soft, because it's a little long. The cake is so delicate that it won't stop. Because of the 72% blackness used, even with a lot of sugar, it's not so sweet that the perfect bitterness can balance the whole sweetness. The surface is sifted with a glass of pure sugar powder, so it's still rich. First the sweetness of sugar powder, then the brittle of chocolate shells, then the sweetness of cake. Very interesting。
Recipe Recommendations
- cream 25g
- low-gluten flour 10g
- cocoa powder 15g
- egg yolk 40g
- egg white 45G
- light cream 25ml
- vanilla sugar 50g
- salt 1/4 teaspoon
- cream of tartar a little
- powdered sugar a little
- sweetening
- baking
- several hours
- simple
Steps for Chocolate cake
1
chocolate shredded and softened cream together 50 degrees of water insulated to melt and mix. add egg yolk and 25 g vanilla sugar, which is sufficiently smooth to melt. add light cream, stir it up to smooth。
2
Low-banded powder and cocoa powder were screened。
3
equation with a small amount of tata powder, salt and 25 g vanilla sugar were used to wet the bubble。
4
Dig a piece of protein and chocolate paste evenly, add all filtered powders, flip to the point where there is no dry powder, then add all proteins and mix。
5
The oven preheats 200 degrees. Put oil paper in a 6-inch circle and pour it into the cake. Flatten the surface and shake the bubble。
6
200 degrees, mid-level, up and down, about 20 minutes. Rip the oil paper out of the model and put sugar powder on the cooler shelf, then cut the pieces。Chocolate cake Make Tips
it's tough to cut chocolate, buy a 250g, cut down a little bit. we can't keep pressing it, or we can melt it ... this egg is so small that it's so heavy that we use a few eggs ... cream and chocolate to melt completely and then follow up. the book says that the collapse of the center in a few moments after the roasting is a success. an 8 inch should be done, and the effect of a 6-inch cut is not particularly obvious. it's eight inches double. eight inches 165 degrees 40 minutes or so。