Chocolate, cream, black cherries, cherry brandy, eggs

An appropriate amount of chocolate, 150 grams of white sugar, 2 eggs, 150 grams of flour, 25 grams of cocoa powder (about 3 large spoon), 1 small spoon of cake baking powder, 100 ml of milk, 1 orange peel, 175 grams of butter or vegetable butter.

Opera Chocolate Cake

Opera Chocolate Cake

Preparation Method

1. Beat the eggs and add sugar. into foamy egg syrup.

2. Grind the mandarin orange peel into fine crumbs, mix with flour, cocoa powder, and cake baking powder. Add milk and cake batter and mix into dough.

3. Cut the butter into small pieces, soften and stir gently into the dough.

4. Take a rectangular baking box with a volume of about 1.5 liters, apply oil on the inside to prevent sticking, put the dough in it and press it flat.

5. Preheat the oven to 175℃, put it in the baking box, and bake for 60 minutes.

Classic cake

Classic chocolate cake

Classic chocolate cake

Ingredients:

Chocolate 65g protein 80g sugar 100g

65g light cream 60g egg yolk 40g cocoa powder

50g unsalted butter 20g low-gluten flour

Preparation Steps:

1. Soften butter and stir into cream.

2. Heat the cream to body temperature.

3. Heat the chocolate over water and stir until smooth. Add butter and mix well.

4. Add cocoa powder and mix well, then add warm cream and mix well.

5. Add 30g sugar to egg yolks and beat until white, add in and mix until semi-mixed.

6. Add cake flour and mix until semi-mixed.

7. Add 70g of sugar to the egg whites and beat until thickened. Cut and stir in 2-3 times.

8. Bake at 170 degrees for 50 minutes, then turn off the heat and leave it in the oven for 10 minutes.

Other methods

Ingredients

60-80g finger biscuits

200g dark chocolate

Butter 150g

120g almond flour

140g cheese

4 eggs

Accessories

White sugar 150 grams

3 tablespoons of milk

30 grams of powdered sugar

60 grams of chocolate

250 ??ml of whipping cream[2]

How to make simple chocolate cake

1. Crush finger biscuits with a rolling pin

2. Spread a layer of butter (8-9 inches) on the inner wall of the loose bottom cake mold. Then spread a tablespoon of finger biscuit crumbs on the bottom, and set aside the remaining biscuit crumbs for later use

3. Put all the dark chocolate in a small bowl, heat over low heat until completely melted, stirring with a spoon during the process Accelerate melting and set aside after melting

4. Put the softened butter and sugar in a stainless steel basin and use a whisk to beat until fluffy and white

5. Add the eggs in four times, that is, add one egg at a time, and stir evenly

6. Don’t be afraid that the paste will look like egg drops at this time. There is no need to stir until it becomes frosty

7. Put the remaining finger biscuits, melted chocolate, 3 tablespoons of milk, almond powder, and cheese into a basin and stir evenly

8. At this time, the oven can be set to 200 Preheat at high or low heat for 10 minutes. Continue to stir the other half of the batter. Be gentle and mix until there is no dry powder.

9. Pour the mixed cake batter into the cake mold and scrape it flat with a spatula. , put it into the preheated oven, bake the middle layer on the upper and lower heat for 40-60 minutes (different ovens require different times, probably the top layer will be crispy, but the middle will be softer, and it will come out clean when you insert a chopstick into it) The status is OK)

10. After the cake is baked, let it cool, remove it from the mold, and then sprinkle powdered sugar and chocolate chips on the surface of the cake, and you can serve your guests

11. Of course , if you feel you still want some cream, you can add light cream and powdered sugar and beat the cream with a whisk until it becomes foamy, cut the cake, spread a layer of cream in the middle, and then spread it on the top layer A layer of cream and sprinkled with chocolate chips is fine, that’s another way to eat it