Chocolate Chiffon Cake
I have loved chocolate since I was a child. I still like its taste when I grow up. No matter how much chocolate I eat, it is my favorite. Of course, this cake should be my favorite. I don't need any reason to love it. It's love. Do you have this persistence?The baking temperature is adjusted according to your own oven. Dark chocolate, I chose fafuna 62% dark chocolate, and the cocoa powder is also fafuna's sugar free cocoa powder
Step 1 . Prepare all ingredients
Step 2 . Dark chocolate, milk and oil dissolve in slightly boiling water, turn off the fire and stir into a fine chocolate paste without particles, and continue to put it in hot water for use;
Step 3 . Become liquid
Step 4 . Add 10g fine granulated sugar to the egg yolk and beat with an egg beater
Step 5 . Sift and mix low gluten flour and cocoa powder
Step 6 . Sift in flour
Step 7 . Mix well
Step 8 . Pour half of the egg yolk paste into the batter, stir evenly, pour in the remaining egg yolk paste, and continue to stir until it is fine and smooth
Step 9 . Add salt and lemon juice to the protein, add fine granulated sugar three times, and beat until wet and dry
Step 10 . Take a third of the protein cream into the chocolate batter basin, stir it with a scraper, and then take the remaining half of the protein cream and continue to stir it until the protein state is invisible
Step 11 . Pour into the protein cream basin and continue to cut and mix evenly
Step 12 . Pour the batter into the mold and shake it gently for a few times to produce large bubbles
Step 13 . Preheat the oven at 150 ℃, put it in the lower layer and bake for 45 minutes; (I made double copies)
Step 14 . Reverse the buckle immediately after coming out of the furnace, and demould after cooling
Step 15 . positive
Step 16 . finished product
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