Egg yolk paste:

Hot water: 80g

Sugar: 16g

Cocoa powder: 20g

Baking soda: 0.8g

Salad oil: 50g (sunflower oil, soybean oil, etc.), as long as it is not olive oil, which has a bad smell. )

Low powder: 80g

Egg yolk: 4 pieces

Protein part:

Protein: 4

Sugar: 65g

Corn starch: 4-8g

White vinegar or lemon juice: n drops (1/8 tsp)

Salt: 1 pinch (not too much)

Note: The total weight of eggs with shells should not be less than 260g. I can't find big eggs, so it doesn't matter if I only use 250g this time.

Baking soda is mainly used to neutralize the acidity of cocoa powder, and also has the effect of deepening the color and making the cake more fluffy, but it can't be added too much, otherwise it will have an alkaline taste and affect the taste.

I use Hershey's natural cocoa powder, and its PH value is acidic. Baking soda is mainly used to neutralize its acidity. If you think baking soda is also an additive, then choose alkaline cocoa powder directly when choosing cocoa powder.

Practice:

1. Take out the chilled fresh eggs and separate the yolk.

2. Mix egg yolk paste:

A. Melt cocoa powder, baking soda and sugar in hot water, and stir with a manual whisk until completely melted.

B. Add salad oil and beat it into a slightly thick and uniform liquid.

C. Sieve in all the flour at one time and mix at the tip. It doesn't matter if there are small pimples, but you can't see the dry powder.

D. finally, add the egg yolk and mix well, so it is easy to mix into a smooth and even batter.

3. Beat the egg white cream: add lemon juice or white vinegar to the egg white. electric egg beater beat the egg white to coarse foam at low speed. Add sugar, corn starch and salt in three times (it doesn't matter if I add it once). Gradually turn to medium-high speed until it is close to dry foaming, and then turn to low speed until it is slightly dry foaming. At this time, lift the egg beating head, and the egg white foam is short and sharp (I am trying to show the novice how to dry this time, usually with a small hook at the top).

4. Preheat the oven at the same time during the beating process, 150 degrees. (There is a temperature difference between ovens, so I use 130 degrees.)

5. Spoon the 1/3 protein foam into the egg yolk paste, stir it evenly with a rubber knife, then scoop the 1/3 protein foam and stir it, then pour it back into the protein bowl and mix it with the last 1/3 protein foam to make a uniform cake paste.

(According to my recipe, the successful cake paste should be at least 7 minutes full in the mold. If it is not even 6 minutes full, then the protein will definitely not be sent in place, or the mixing method is incorrect and the foam will disappear. The result of baking is either collapse or hair is not high. )

6. Pour the cake paste into the mold, and gently drop the mold down twice on the table to break the big bubble.

7. Put it in the preheated oven, and put the fourth floor on the penultimate floor. Bake until the upper surface is patted by hand, and the rebound is good without obvious rustling. You can also insert a toothpick into the cake body and pull it out without sticking the cake paste. It must be really well done. (I baked it at 130 degrees for 70 minutes, for reference only)

8. After taking it out, you can drop the mold, shake it out, immediately buckle it on the grill until it is completely cool, then take out the cake, seal it and pack it in the refrigerator for a few hours before eating.

Take out a piece, cross-cut it from the middle, squeeze it with timely chocolate sauce, and serve it with a cup of coffee, which is an energetic breakfast. Do you like it?