Low gluten flour 14g dark chocolate 80g

Butter 40g cocoa powder 20g

Egg yolk, 2 sugar, 68g.

Cream 34mL protein 2.

Proper amount of powdered sugar for surface decoration

The method of chocolate cake

Step 1

Egg separation method: separate the yolk from the egg white, put the egg white into an egg beater, and beat the egg white with the first gear until it is rough.

Step 2

Add 1/3 of 34g sugar, and then switch to second gear.

Step 3

Add 1/3 sugar for the second time when the protein is fine and foamy, and continue to beat the protein in the same second gear, and add 1/3 sugar for the third time when the bubble of the protein is very small and the egg beater is hooked and drooping after lifting, and change the third gear to continue to beat the protein.

Step 4

Please note that this egg beater will rotate and move together with the beating process. At this time, it is inevitable that some proteins will not be sent to the right place. At this time, you can pick up a rubber scraper and stick it on the edge of the bucket to scrape the protein at the center with the movement of the bucket, so that the protein can be sent more fully!

Step 5

When the egg white is sent to the beating head, the egg white tip is still very wet, but it won't hang its head down. At this time, the protein state is just right.

Step 6

Cake making: put chocolate into small pieces and butter in a high-temperature bowl, cover it, and turn the microwave oven to low heat for 2 minutes to melt. After taking it out, stir it evenly and put it aside at a low temperature for use.

Step 7

Beat the egg yolk, slowly add the chocolate butter solution into the egg yolk and stir well.

Step 8

Add 34g fine sugar in the amount of egg yolk into chocolate egg yolk solution twice and stir, and then add the other half to stir until it is evenly stirred.

Step 9

Add the whipped cream to the chocolate egg yolk liquid and mix well.

Step 10

First scoop a spoonful of egg whites into the chocolate egg yolk liquid and mix well.

Step 1 1

Sift in all the low flour and cocoa powder, and mix the egg paste and flour evenly from bottom to top.

Step 12

Then add the remaining egg cream into the egg paste twice and mix well.

Step 14

Spread oil paper on the bottom of the mold, pour the cake paste into the mold, lift the mold on the table, knock the mold several times off the workbench, and shake out the big bubbles in the cake paste. Baking: preheat 165 degrees, and bake the middle and lower layers for 45 minutes.