The perfect combination of chocolate, cream is a delicious chocolate cake. Here are a few that I have compiled for you, I hope they are helpful.

: soft heart chocolate cake

Materials: 2 eggs, 50g butter, 20g caster sugar, 75g dark chocolate, 30g low gluten flour, 6 strawberries, a little light cream

Tools: 1 glue knife, 3 heart-shaped molds, 2 stainless steel pots, 1 squeeze flower bag

Practice:

1, the chocolate and butter across the hot water, with a glue knife stir until dissolved.

2. Add the sugar and mix until dissolved.

3. Crack 1 egg into the chocolate syrup and mix well with an offsetting knife.

4: Pour the flour into the steel bowl and continue to mix well.

5: Place the heart molds in the refrigerator for 5 minutes.

6. Preheat the oven for 15 minutes and bake at 175°C for 10 minutes.

7. Remove the chocolate cake from the oven, invert it onto a plate, and squeeze some cream or top with strawberries.

Tips:

1, in the process of making chocolate syrup, you need to dissolve the ingredients in hot water, especially sugar, if you heat it directly, the sugar is easy to become burnt and have a bitter taste.

2, when you beat the eggs, you need to mix the first one well before you can put the second one and mix it again.

3, before the flour is put in, it is best to use a sieve sifted, stirring the flour, the speed should be fast, in one direction quickly with a soft force to mix evenly.

4, the heart-shaped mold with chocolate syrup into the refrigerator to snow for 5 minutes, and then put it into the oven, you can let the chocolate cake baked, the shell becomes hard and nice.

5, heart-shaped molds should be coated with a layer of butter beforehand, which can make the baked cake easy to release. Can also be sprinkled with a layer of flour, but this demolding "cost" on the big, the cake will be full of holes in the appearance, not very beautiful Oh.

6, since it is a "soft heart chocolate cake", it means that its heart is soft, can not bake for too long, otherwise the chocolate paste inside the cake will become dry and hard, and the chocolate paste will not flow out when you eat.

: Espresso Chocolate Cream Cake

Materials: Cake body:, 3 eggs, 70 grams of sugar, 17 grams of low gluten flour, 17 grams of corn starch, 20 grams of cocoa powder, 35 grams of butter, spreading layer Decorative layer: 550 grams of light cream, 100 grams of pure dark chocolate, chocolate beans, chocolate shavings, chocolate

Practice:

1. Cake body: Separate the egg white yolks, egg yolks with 35 grams of sugar beaten until thick and white.

2. The beaten egg yolks are in this state, set aside.

3. Beat the egg white, add a ****35 grams of sugar in 3 times, and add the first one in a rough foamy state.

4. Add the second one for fine foam.

5. Can hit the lines, but not yet wet when adding the third sugar.

6. Continue to beat until the picture in this state, wet foam.

7. Take a small amount of egg white and add it to the egg yolk mixture.

8. Sift half of the three powder mixes and mix well.

9. Take a little more egg white and mix it into the yolk paste. Use a spatula

10. Then sift the other half of the powder and mix well.

11. Mix well.

12. Then take about 50 grams of batter and put it into a small container.

13. Melt 35 grams of butter over water and mix it into this small portion of the batter.

14. Then add 1/3 of the saved egg whites to the majority of the batter.

15. Pour the majority of the batter back into the egg white bowl and mix well.

16. Then pour that small portion of batter into the large portion of the batter, mix well, and then fill into the mold at 180 degrees for about 25 minutes.

17. Immediately after removing the cake from the oven, invert the cake onto a wire rack and let it cool, then place it on a turntable and divide it into 3 parts with a serrated knife.

18. I wanted the buttercream to completely cover the sides of the cake body, so I needed to leave room for the buttercream on the sides, but the diameter of my cake and the mold were the same, and I needed to reduce the diameter of the cake body in order to leave room for the buttercream. So I used a pair of scissors and turned in a circle to cut out a 1cm wide edge.

19. Cake assembly and decoration: Beat 500g of light cream until thick but still fluid.

20. Melt the chocolate over water and pour 50g of light cream into the chocolate solution.

21. Pour the chocolate solution into the 500g of light cream and mix well.

22. Prepare the bottom mold and put a layer of cake slices.

23. Pour in the creamy chocolate solution, remember to fill up the side, and then smooth.

24. Puff another layer of cake slices. Remember to put in the center, all around the gap to fill the cream.

25. Fill another layer of buttercream, fill all around, and smooth.

26. Spread another layer of cake slices.

27. Spread the last layer of buttercream, then use a spatula to smooth the surface and refrigerate overnight to decorate.

28. Gently hold out the chilled cake and chocolate with a spatula to scrape out the chocolate.

29. Sprinkle the chocolate chips evenly over the surface of the cake, then fill a laminating bag with the remaining chocolate buttercream and squeeze over the surface of the cake.

30. Then put chocolate beans to decorate, sift powdered sugar and cocoa powder to decorate, cut into pieces to serve.

: Bear Chocolate Cake

Materials: flour, eggs, butter, milk, cream, condensed milk, chocolate, walnuts, black sesame seeds, sugar, white vinegar

Practice:

1, 3 eggs, egg whites and yolks were placed in two pots. Beat the yolks with some sugar, add flour, butter, milk, cream, condensed milk, walnuts, black sesame seeds, chocolate sauce, stir into batter.

2. Add a few drops of white vinegar and some sugar to the egg whites and beat with a whisk until stiff peaks form. Then pour into the batter in front of the good up and down to mix evenly. Finally, pour the batter into a greased baking pan.

3. Preheat the oven at 200 degrees for ten minutes and bake at 190 degrees for 30 minutes.

4, baked cake with a bear mold press shape is good.