material

Ingredients: low-gluten flour 90g chocolate (black) 150g whipped cream 300g.

Accessories: 5 eggs, 20 grams of cocoa powder and 2 strawberries.

Seasoning salad oil 80g salt a little sugar 130g water 80g honey 1 tablespoon butter 15g whipped cream a little lemon juice.

Method for making chocolate cake

Production technology of KekeQifeng: 5 eggs, 100g fine sugar, 80g salad oil, 80g water, 90g low-gluten flour, 20g cocoa powder, a little lemon juice and a little salt.

1. Separate the egg whites from the egg yolks, put them in an oil-free basin, break the egg yolks, pour in 25g of fine sugar, and beat them with a manual whisk until the color becomes lighter and thicker. Add salad oil in three times (add the next time after the salad oil is completely mixed). After the salad oil is mixed well, add water at one time and stir well. Sift the low-gluten flour and cocoa powder, pour them into the egg yolk paste, and mix well with a soft spatula.

2. Beat the egg whites until coarse with electric egg beater, and add a little salt and lemon juice to continue beating until slightly fine. Add the remaining fine sugar. Add in three times, and finally send hard foam. Add one third of the egg white into the yolk paste and stir well, then pour the yolk paste into the egg white and continue to stir well with a soft scraper.

3. Pour the stirred cake paste into the corresponding mold, gently shake out the air and put it in the baking tray. Preheat the oven in advance at 170 degrees for about 40 minutes.

Cream cake: whipped cream150g, 30g of fine sugar.

Cut the cooled cake into two pieces (the upper part is removed), take the light cream and fine sugar and send them to the decorating state (about 8 distribution), put a cake on the decorating turntable, spread a thin layer of cream, cover the cake with another layer, and continue to spread a layer of light cream for later use.

The processing technology of drenched noodles: dark chocolate 150g, whipped cream 150g, honey 1 spoon, butter 15g.

Decorations: Edible silver beads, two fresh strawberries and a little cream.

1. Melt and mix chocolate and whipped cream by heating in water, then add a tablespoon of honey to mix, finally add butter to melt, take out hot water, and continue to mix chocolate evenly (as shown in Figure 4).

2. Put a piece of tin foil or oiled paper on the baking tray, then put the grill on the baking tray, put the cake with cream on the grill, pour the chocolate evenly on the cake, tilt it left and right to make the chocolate on the cake as smooth as possible, take it down and put it in the refrigerator for about 4 hours, and then decorate it after taking it out.

Cooking tips

1, the time and temperature of baking the cake can be according to your usual baking method (in addition to high temperature, there is also low temperature baking, which is about 150 degrees for 60 minutes).

2, the cream should not be too hard, otherwise it will not be smooth on the cake. Try to paint the top layer thin and flat.

3. Try to choose the kind of baking material for dark chocolate. I used 85% of the dark chocolate given by my friend, which is not easy to make. The ratio of chocolate to whipped cream is 1: 1.