Name: Black Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 45g Caster sugar; 30g Bittersweet chocolate; 15g cocoa powder; 30g Low powder; 25g Salad oil; 40g water; A few drops Lemon juice; 200g Light cream; 14g (or fine sugar, for light cream) Powdered sugar; A little bit (for whipping cream) rum; 1:1 (light cream, glaze) Bai Qiao; Some (decoration) dark chocolate; Some Mango; Some Strawberry; Some blueberry

Black Cake

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The taste of this cake is bitter, which can be said to be more adult, but some adults don’t like it, such as my aunt and aunt; but there are also some children who love it, such as my son and my classmate’s daughter, so whispering. After nagging, in fact, there is just one sentence, that is, people who love Heiqiao will definitely love it. I used Favna’s black chocolate and cocoa powder. It can be seen from the materials that it must be very fragrant. Here is another word of comment. In fact, the materials are different and the taste is really different. Who eats who? know.

Cake body: 3 eggs, fine granulated sugar, 45 grams, bittersweet chocolate, 30 grams of cocoa powder, 15 grams of low powder, 30 grams of salad oil, 25 grams of water, 40 grams of lemon juice, a few drops of cream: 200 grams of light cream, powdered sugar, 14 grams of rum, a little glaze And decoration: white chocolate and light cream about 1:1 dark chocolate mango strawberry blueberry"

Black Cake

1. The white and egg yolk are separated, and the raw materials are reserved. Mix water, salad oil, and bittersweet chocolate, dissolve in water and stir well.

2. Sift in low flour and cocoa powder.

3. Stir and mix evenly.

4. Add egg yolks in portions and mix evenly.

5. Mixed paste.

6. Add the egg whites with lemon juice, and add fine sugar in portions to make a dry foam. Lift the egg beater to form a small hook.

7. Add 1/3 of the egg whites into the egg yolk paste and stir in a J shape.

8. Pour the paste from the above step into the remaining 2/3 egg whites.

9. Mix well as soon as possible in the same way, do not mix too much, cocoa powder will defoam very well.

10. Pour into a hollow mold (I am a 15cm hollow mold), 165 degrees for 30 minutes. (Please adjust the temperature according to your own oven.) After the inverted button is completely cooled, it will be demoulded.