material

Main 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 1 30g water 80g honey1tablespoon butter15g whipped cream a little lemon juice.

The method of chocolate cake

Cocoa Qifeng production process: 5 eggs, fine sugar 100g, salad oil 80g, water 80g, low-gluten powder 90g, cocoa powder 20g, lemon juice and a little salt each.

1. Separate the egg protein from the yolk, put it in an oil-free and water-free basin, break the yolk, pour 25g of fine sugar and beat it with a manual eggbeater until the color becomes light and thick. Add salad oil for three times (add the next time after mixing the salad oil completely). After mixing the salad oil completely, add water at one time and mix well. After sieving the low-gluten powder and cocoa powder, pour it into the egg yolk paste and mix well with a soft spatula for later use.

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

3. Pour the well-mixed cake paste into the corresponding mold, gently shake out the air and put it into the baking tray. The oven is preheated in advance, and the temperature is 170 degrees, and the time is about 40 minutes.

Cream the cake: light cream 150g, fine sugar 30g.

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

Making process of noodles: dark chocolate 150g, whipped cream 150g, honey 1 tablespoon, butter 15g.

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

1. Chocolate and whipped cream are melted and mixed by heating in water, and then a tablespoon of honey is added to mix. Finally, butter is added to melt, and the chocolate is taken out of hot water, and the chocolate is continuously mixed evenly (as shown in Figure 4).

2. Put a piece of tin foil or oiled paper on a 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 right and left 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.

knack for cooking

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, 150 degrees for about 60 minutes).

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

3, dark chocolate try to choose the kind of baking materials, I used 85% of the dark chocolate sent by my friend, it is not easy to make. The ratio of chocolate to whipped cream is1:1.