method of work
Step 1: dry cashew nuts, almonds and raisins, and chop them for later use.
Step2: Put butter directly into a mixing basin without softening, add white sugar and mix well by hand;
Step3: Add eggs one by one and mix well;
Step4: Sieve baking powder, cocoa powder and medium gluten powder and mix well;
Step5: Leave some chopped almonds for decoration, and add the remaining almonds, cashews and raisins into the batter and mix well;
Step6: Put the well-mixed cake paste into a piping bag, squeeze it into a small oil cup, and sprinkle some chopped almonds on it for decoration.
Step7: put in the oven, 180 degrees, 20 minutes. material
175g butter
6 tablespoons cocoa powder
4 eggs
1 small spoon Vanilla Essence
350g sugar or Light Brown Sugar.
100g medium gluten flour
100g crushed walnuts
method of work
1, oven preheating 180 degrees, Fan 160 degrees, Gas4. Rub a little butter on the baking tray.
2. Melt butter at room temperature or put a small container above hot water. When the butter is almost completely melted, add cocoa powder and set aside.
3. At the same time, beat four eggs into a container until they are foamed, add vanilla extract, and then slowly add brown sugar and stir until uniform.
4. Finally, add the butter and cocoa powder mixture, flour and chopped walnuts in step (2) and stir until uniform. PS: It only needs a few gentle stirs.
5. Finally, pour it into a buttered baking tray and bake it in the oven for 25-28 minutes (be careful not to overdo it-the heart should be soft). After cooling, cut into pieces.