This recipe is my beautiful 25-liter oven, and it is the entry of the Beatrice Happiness Baking Competition. Even after several years, it is still so fashionable and beautiful. It accompanied me from a rookie to a "master" in the eyes of a colleague and friend! This made me have a good time. I remember my first work was Qi Feng. At that time, I thought it was amazing, and I could really succeed according to the steps, so it was out of control!

This cake is made of the favorite chocolate-flavored chocolate Qifeng cake, which is divided into four layers. Don't look too good! Spread cream in the middle, and finally sprinkle chocolate chips for decoration. A beautiful cake came out! The butterfly on the cake is edible. That butterfly is made of sticky rice paper. You can eat it and watch it!

material

Ingredients: 3 eggs, 24g low-gluten flour, cocoa powder 12g, fine sugar for egg yolk 18g, fine sugar for protein 24g, dark chocolate 30g, corn oil 10g, 30ml water;

Accessories: whipped cream120g, fine sugar10g, chocolate chips.

Bai Cui xingfu bakery chocolate cake

1

Add 10g corn oil to chocolate and heat it in water to melt chocolate.

2

Add the chocolate powder into the low-gluten flour and stir well.

three

Put the eggs and egg whites in an oil-free and water-free dish, add 18g fine sugar to the yolk, and stir with the eggs until the sugar melts.

four

Add chocolate sauce and stir well.

five

Add water and stir well.

six

Sift in the low gluten and chocolate powder.

seven

Stir well until there are no particles.

eight

Beat the egg whites until they are thick.

nine

Add the fine sugar in three times and beat until it is dry and foaming.

10

Add the pastry into the chocolate paste three times, and the technique must be gentle and fast, because chocolate has grease, which will make protein quickly defoam;

1 1

Pour into a 6-inch Qifeng mold.

12

Put it into the preheating oven 165 degree lower layer for 40 minutes;

13

Put the baked cake into the mold and pour it back to cool.

14

After completely cooling, demoulding, clamping both sides of the blade with a cake separator, and evenly layering the cake.

15

120g light cream, add 13g sugar, and distribute for seven minutes (this degree is easier to smear).

16

Put the cake slices on the cake tray, spread a layer of cream, cover a cake, and do the same steps until all the cakes are laid; ;

17

Chocolate is ground into crumbs (I use dark chocolate with a little milk chocolate)

18

Sprinkle chocolate chips evenly on the cake; 19. Other decorations are free for everyone to play with.

skill

The batter added with chocolate quickly defoams because it contains grease. Remember to stir gently and then stir quickly and evenly!