Chocolate almond cake body
Whole egg 35g
Almond powder 25g
Protein 50g
Cocoa powder 10g
Fine sugar 50g
Low gluten flour 15g
Raspberry jam
Raspberry 40g
Fine sugar 15g
Chocolate sauce
Chocolate (original 55%, I mixed 75% and 33%) 60g.
Whipped cream 60g
chocolate cream
Cream 40g
Chocolate 45g
Chocolate noodles
Cocoa powder 10g
Milk 45g
Gelatine 1g
Water (for gelatin) 5g.
Fine sugar 30g
decorate
Raspberry moderate amount
Chocolate crust 55% chocolate
The method of Sammy chocolate cake
Mix almond powder and 20g fine sugar with whole egg liquid and beat until white.
Beat the egg whites and add 30g fine sugar in three times. Add the first time before sending, the second time when big bubbles appear, and the third time when lines appear.
Send the egg whites until the beating head has a sharp angle that does not hang down.
Add half of the meringue to the whole egg batter and mix evenly from bottom to top.
Stir well and sift in cocoa powder.
Mix evenly.
Sieve in low-gluten flour.
Mix evenly.
Pour all the batter into the remaining meringue and mix evenly from bottom to top.
Pour the batter into a baking tray covered with baking paper and knock it twice to make bubbles.
Mix raspberries and spun sugar, mash them, and put them in the microwave for one minute (find a bigger bowl to avoid overflowing).
Take it out, stir it evenly, and let it out of the refrigerator for 30 minutes.
Mix chocolate with whipped cream, put it in a microwave oven and heat it until it boils and bubbles, then take it out.
Mix well and put it in the refrigerator until it can be applied.
Melt the chocolate in water or put it in the microwave oven, put it in a paper bag, draw a favorite pattern on baking paper (chocolate is hot, you can wear gloves) and put it in the refrigerator for refrigeration.
Take the chocolate almond cake off the baking paper with a scraper and cut off the irregular edges around it.
2 pieces of cake cut into11cm *13cm.
2 pieces of 5.5cm *13cm cake.
Divide the cake
Spread a piece of 1 1* 13cm cake with the cold-stored chocolate sauce (half the amount).
Put two cupcakes on it.
Spread two small cakes with raspberry jam that has been frozen to a solid state.
Put on the third cake.
Spread the remaining chocolate sauce and put it in the refrigerator.
Beat the whipped cream at 7 minutes, and heat the chocolate in the microwave until it melts.
Stir the chocolate evenly, let it cool to body temperature, add half of the cooled chocolate into the light cream, and stir evenly.
Add the remaining chocolate.
Stir well, don't overdo the cream.
Soak the chocolate noodles in water, mix the cocoa powder, milk and spun sugar in a small pot, heat it to a boil with low heat, and continue heating it for 30-40 seconds after boiling to make it thick.
Turn off the fire, add Geely's solution, stir to melt the gelatin and mix it evenly, and let it cool to below body temperature.
Spread chocolate cream evenly and refrigerate for about 20 minutes.
Pour chocolate noodles on top of chocolate cream.
Cut with a heated knife, and each knife needs to be heated again (you can prepare a cup of hot water to heat the knife and dry it before cutting the cake)
Divide evenly into four parts.
Decorate with chocolate chips and raspberries
Decorate with chocolate chips and raspberries