Chocolate cake

Chocolate cake

Introduction:

"As for this chocolate cake, some recipes don't put flour in it. I think it's not practical, so I put a little bit in it. When mixing cake paste, I always think of brownie without walnuts But in terms of technology, these two should not be the same thing This cake is very easy, no special technical content. But the taste is excellent. I don't know if it's a little longer. The skin has a hard shell, but it's very crispy. The whole cake is very delicate and soft. You can't stop after a taste. Because of the 72% black Qiao, even if you add a lot of sugar, it will not be particularly sweet, just the right bitterness can balance the overall sweetness. The surface is sifted with a layer of pure sugar powder, so the taste is very hierarchical. First, the sweetness of sugar powder, then the crispness of chocolate shell, and then the softness and bitterness of cake. It's very memorable. "

Production steps:

Step 1: chop the chocolate and soften the cream. Heat at 50 ℃ to melt. Stir well. Add egg yolk and 25g vanilla sugar, mix well to dissolve sugar. Add cream and stir until smooth.

Step 2: sift the low gluten powder and cocoa powder.

Step 3: beat egg white with a little Tata powder, salt and 25g vanilla sugar until it foams.

Step 4: dig a lump of protein and chocolate paste, mix well, add all the sifted powder, stir until there is no dry powder, then add all the protein, mix well.

Step 5: preheat the oven 200 degrees. Spread oil paper on the 6-inch round mold and pour in the cake paste. Smooth the surface and shake out big bubbles.

Step 6: 200 degrees, middle layer, bake for 20 minutes. Take out the demoulding, tear off the oil paper, cool it on the cooling rack, screen the sugar powder, and then cut it into pieces.

Materials required:

72% dark chocolate: 60g

Cream: 25g

Low gluten powder: 10g

Cocoa powder: 15g

Egg yolk: 40g

Egg white: 45g

Cream: 25ml

Vanilla sugar: 50g

Salt: 1 / 4 teaspoon

Tata powder: a little

Powdered sugar: a little

Note: it's troublesome to cut chocolate. I bought a 250g piece and cut it down a little bit. You can't press it all the time, or it will melt This time, I bought a very small egg, so I weighed it and used several eggs The cream and chocolate should be completely melted before further processing. The book says that after baking, the center collapses in a short time, which shows that it is very successful. We should make an 8-inch, 6-inch cut out of the effect is not particularly obvious. Double the amount to 8 inches. 8-inch 165 degrees for about 40 minutes.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet