Chocolate Cake

Without a whisk or oven, pound cake is the easiest to make and delicious.

Ingredients: 170 grams of fine sugar, 2 eggs, 70 grams of dark chocolate, 65 grams of low-gluten flour, 200 grams of milk, 60 grams of baking powder, 4 grams of baking powder (it can be omitted if it is not available, it will be looser)

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Method: 1. Mix the butter and sugar with your hands until it turns white (you can also beat it with eggs)

2. Add the egg yolk in 3 additions and continue mixing

3. Stir in the flour as well

4. Stir in the milk and mix well

5. Beat the egg whites with fermented eggs until no more dripping, then mix them into the previously mixed dough

Pour the mixed batter into the rice cooker, press the cooking button, and the button will pop up soon. Get it up, press it down after 10 minutes, and the cake will be ready in about 50 minutes.

Note: The rice cooker must be one with a heat preservation function (that is, when the cooking button jumps, it will continue to heat the rice). In addition, the power of the rice cooker in each family is different. You still have to master the time of cooking the pot slowly.

Chocolate Mousse

Ingredients: (two small cups) 3 small boxes of Hershey’s special dark chocolate (about 90 grams), 1 large egg white, 1 tsp sugar, 30 ml milk, 4 tsp water

Method: 1. Chop the dark chocolate.

2. Take a pot, pour an appropriate amount of water, and heat the water to about 80 degrees. Then put the bowl with the dark chocolate chips into the pot and heat over water until the dark chocolate melts.

3. Pour the milk into a small pot and heat it.

4. Slowly pour the hot milk into the melted chocolate and stir evenly. Be careful not to stir in circles, but to stir evenly from bottom to top.

5. Separate the egg yolk and egg white, and use an electric egg beater to beat the egg white until it is completely fluffy and looks like a fine foam pile. It should be noted that the eggs should be taken out of the refrigerator in advance and kept at room temperature for at least 30 minutes. At the same time, the basin for beating the egg whites should be kept clean and dry, without water or oil.

6. Pour a spoonful of sugar and 4 spoons of water into a small pot and bring to a boil. Then quickly and slowly pour it into the beaten egg whites. Continue stirring while pouring so that the egg whites can be boiled evenly. The water is "disinfected".

7. Fold the whipped egg whites into the melted chocolate two or three times, and mix evenly using the same downward and upward motion.

8. In this way, the mousse liquid is stirred.

9. Pour the stirred mousse liquid into a cup and place it in the refrigerator for about three or four hours.

10. After taking it out, garnish with strawberries or other fruits.

11. The taste of chocolate is quite rich and the taste is very delicate.

ps:

1. The higher the cocoa content of dark chocolate, the healthier it is and the more fragrant the chocolate mousse will be.

2. Be sure to buy pollution-free eggs. Don't be careful about raw eggs, mayonnaise is made from raw eggs.

Invincible simple version of chocolate recipe

Materials:

1 cup of biscuit crumbs (knock down finely!), 100g of powdered sugar, 2 tablespoons of cocoa powder, 3 tablespoons of rum (not available, you can use other ingredients instead)

Method~

1. Carefully stir the biscuits, sugar, cocoa and rum evenly~

2.

Knead it into a round ball with a diameter of 2 cm, and sprinkle more cocoa powder or sugar on the outside! (Sprinkle more cocoa on the outer layer)

Done! ! ! n=n~ Super simple, right~ You can also bake sandwich inside O

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The above is reposted. I also provide a super easy and detailed one.

1. Several pieces of chocolate (preferably pure chocolate, no wrapping inside)\

2. Molds (if not available, use small teacups or other small utensils instead, the more molds the better )

3. You can prepare raisins, almonds, milk, juice... (depending on personal preference, any food)

First put the chocolate in a small pot (mostly (easy to break), add water (don’t add too much water, too much will become chocolate water, a little is enough, pay attention to it). Heat, stir over low heat until the chocolate becomes a paste (if it is not thick enough, add water. If you put too much water, pour out some water before it is completely melted, and then add more chocolate.) People who like different flavors can also put something in during the mixing process, such as milk, juice, nuts, etc. Put it. (Note, if you want to add milk or juice, the water must be reduced accordingly)

Then pour the pasty chocolate into the mold. If you like to add nuts, you can add nuts. As a reminder, put half of the chocolate paste first, then add the nuts and then fill the mold, so that the nuts can be completely sandwiched in the middle. You can also sprinkle a layer of powdered sugar, cocoa powder or the like on the surface.

Then place it Refrigerate it in the refrigerator. (Note that it is best to use a plastic mold or the like to prevent the peculiar smell in the refrigerator from penetrating into the chocolate.)

You can set the time, just wait until the chocolate paste hardens. .(If someone wants to write or draw on it, it is easier to do it quickly when the chocolate paste is half-hard and half-soft.)

Pour the formed chocolate out of the mold and modify it. If you want to apply it, you can cut it and pull it out as you like. You can give it away after packaging. It’s thoughtful

If you are tired of the single flavor and form of chocolate, you can also learn how to change the shape and taste.