Chocolate cake

Chocolate cake

Introduction:

"I haven't made a cake for a long time. I'm always afraid that it's too much trouble to eat sweets, so I strongly control myself not to make sweets. But it's hot and I want to eat mousse cake, so I started to make this chocolate cake first. I made two cakes directly, ate one and left one for mousse."

Production steps:

Step 1: prepare raw materials. Yogurt is made by yourself. A small bottle is just right. Brown sugar I use Yunnan's bowl shaped block of sugar, first add a small amount of water to boil into sugar water

Step 2: put the olive oil and chocolate coin into the bowl together, add the right amount of brandy

Step 3: melt the chocolate coin into paste and set aside

Step 4: mix low gluten powder and cocoa powder and sift twice.

Step 5: add a little white rice vinegar to the protein, stir until it bubbles, and then add white sugar

Step 6: beat the egg white until the egg beater has a triangular tip

Step 7: beat the yolks and pour into the chocolate paste. Stir well

Step 8: add melted brown sugar, stir well, add yogurt

Step 9: sift in the sifted flour

Step 10: mix well

Step 11: add 1 / 3 protein and mix well

Step 12: pour in the remaining protein

Step 13: continue to mix evenly by turning.

Step 14: pour it into the mold and shake it hard

Step 15: preheat the oven at 140 ℃ for 5 minutes and bake for 45 minutes

Step 16: let the baked cake cool and demould

Materials required:

Low gluten powder: 120g

Cocoa powder: 80g

Dark chocolate coin: 60g

Yogurt: 100g

Eggs: 8

Brown sugar: 80g

Sugar: 20g

Olive oil: 50g

White vinegar: 3G

Brandy: 10g

Note: I use the 35 liter oven, put the second layer below, basically do not need to cover the tin foil, if the oven is small, bake for about 15 minutes to observe, cover the tin foil above to prevent baking

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet