Classic chocolate cake

Classic chocolate cake

Introduction:

"This is the classic chocolate cake, a classic entry-level European cake. It has rich and mellow fragrance and heavy taste. It is different from the general chocolate Chifeng or sponge. It's hard to forget it after eating it once. Chocolate is the translation of loanwords. At first, Cubans and Mexicans called a soft drink made from wild cocoa "chocolate", while Spaniards called it "chocolate". Chocolate can relieve emotion, focus attention, strengthen memory and improve intelligence, prevent cardiovascular diseases, enhance immunity, prevent cancer, interfere with the blood supply of tumor, and delay aging. Many people think that chocolate is a high-fat food, which must have adverse effects on the heart. But in fact, the saturated fat in chocolate is stearic acid, which will be automatically converted into oleic acid by the liver after absorption. It belongs to the category of healthy fat. It has been proved that it will not increase the cholesterol content in human blood. More research found that eating chocolate can reduce the risk of heart disease, because cocoa contains a lot of polyphenols, is a strong antioxidant. These antioxidants can prevent vascular occlusion and heart disease. In addition, the polyphenols in chocolate are said to have the effect of preventing cancer, clearing free radicals in the body and reducing the damage to the body. "

Production steps:

Step 1: prepare the required materials

Step 2: separate the eggs and put them into a bowl without water and oil

Step 3: add butter into the chocolate and heat until completely melted

Step 4: add 30g sugar into egg yolk and stir well

Step 5: beat with the egg beater until the color turns white, and there are obvious traces when dropping the egg liquid

Step 6: turn off the heat, take out the Chocolate Butter solution, put the cream into the pot, and heat it slightly with the remaining hot water

Step 7: pour the Chocolate Butter solution into the egg yolk and stir well

Step 8: pour in the warm cream and stir well

Step 9: sift in the low flour and cocoa powder, stir well and set aside

Step 10: beat the protein until it is thick and add 30g sugar in three times

Step 11: whisk the protein until it is pulled up with a sharp hook, about 9 minutes

Step 12: put half of the protein into the egg yolk paste, cut and mix evenly with a rubber knife

Thirteenth step: then mix the egg yolk into the Kwai protein, and then mix it again quickly.

Step 14: pour the mixed egg paste into the mold and scrape the surface smooth

Step 15: put in the oven, 180 degrees, middle layer, 25-30 minutes

Step 16: demould after cooling, sprinkle a layer of powdered sugar on the surface

Materials required:

Chocolate: 60g

Butter: 40g

Eggs: two

Low gluten powder: 11g

Fine granulated sugar: 30g30g

Cocoa powder: 33g

Light cream: 33g

Sugar powder: right amount

6-inch movable bottom round mold: one

Note: first, this cake is different from other cakes. It feels dry when mixing the egg paste. This is normal. Just stir it quickly and evenly. Be patient. Don't think it's bad! 2、 Baking time is based on the oven temper. 3. It's normal to have some cracks on the surface or the cake collapses when it's cold. Just sprinkle a little powdered sugar on the surface. 4. It's easy to crack when cutting this cake, so cut it slowly

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet