Chocolate cake
I still haven't finished the chocolate from my friends at home. I thought I hadn't made a cake for a long time. I found that there was no cream at home, only milk. I changed the formula slightly, and the cake was also very delicious.After the chocolate and butter melt, let them cool slightly, then add the egg yolk and flour to avoid overheating.
Step 1 . Cut chocolate and butter into pieces and put them on the plate.
Step 2 . Melt into sauce after 40 ℃ warm water.
Step 3 . Separate the yolk from the egg, add 25g of fine granulated sugar and beat until the granulated sugar dissolves.
Step 4 . Sift low gluten flour and cocoa powder.
Step 5 . Add milk to the melted chocolate sauce, and then add the beaten egg yolk to mix well.
Step 6 . Sift in the flour and turn it into batter.
Step 7 . Add sugar into the egg white three times and beat it to nine times.
Step 8 . Mix a third of the protein cream into the batter.
Step 9 . Mix well and pour it back into the remaining protein cream. Mix well and pour it into the mold to shake out big bubbles.
Step 10 . After the oven is preheated at 160 ℃, lower the heat above 160 ℃ and bake for 50 minutes on the last layer.
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