material

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.

Method for making chocolate cake

Cocoa Qifeng production technology: 5 eggs, fine sugar100g, salad oil 80g, water 80g, low-gluten flour 90g, cocoa powder 20g, a little lemon juice and a little salt.

1. Separate egg whites from egg yolks, put them in an oil-free and water-free basin, break the egg yolks, pour in 25g of fine sugar, and beat them with a manual whisk until the color becomes light and thick. Add salad oil in three times (add the next time after the salad oil is completely mixed). After the salad oil is completely mixed, water is added at one time and mixed evenly. Sift the low-gluten flour and cocoa powder, pour them into the egg yolk paste, and mix well with a soft spatula.

2. Beat the egg whites with electric egg beater until rough, add a little salt and lemon juice and continue to stir until slightly fine. Add the remaining fine sugar. Add it in three times and finally send it to the 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 stirred cake paste into the corresponding mold, gently shake out the air and put it into the baking tray. Preheat the oven in advance at 170 degrees for about 40 minutes.

Cake cream: whipped cream150g, 30g of fine sugar.

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

Making process of drenched noodles: dark chocolate 1 50g, whipped cream150g, honey1spoon, butter15g.

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

1. Melt chocolate and whipped cream in water, then add a spoonful of honey to mix, finally add butter to melt, take out hot water, and continue to mix chocolate evenly (as shown in Figure 4).

2. Put a piece of tin foil or oiled paper on the baking tray, then put the grill on the baking tray, put the cake coated with cream on the grill, pour the chocolate evenly on the cake, tilt it left and right to make the chocolate on the cake as smooth as possible, take it off and put it in the refrigerator for about 4 hours, and then decorate it after taking it out.

Cooking tips

1, the time and temperature of baking the cake can be based on your usual baking method (besides high temperature, there is also low temperature baking, about 150 degrees for 60 minutes).

2, cream should not be too hard, otherwise it will not be smooth on the cake. Try to paint the top layer as thin and flat as possible.

3. Try to choose the baking material for dark chocolate. I used 85% dark chocolate from my friend, which is not easy to make. The ratio of chocolate to whipped cream is 1: 1.