Blueberry Chocolate Cake
1.
My house happened to have a big bag of De Feisi chocolates. I didn’t finish it, so I used it to make it.
2.
Chocolate and butter melted in insulated water
3.
Add cocoa powder
4.
Stir well
5.
Whole egg with caster sugar
6.
Send until the dripping custard will not disappear
7.
Pour the warm chocolate into the beaten egg
8.
Use a spatula to slide across from the 2 o'clock direction to the 7 o'clock direction and turn the spatula along the way, turn the bottom batter to the surface, and at the same time turn the egg beater with your left hand, repeat the turning action about 80 times.
9.
Until the cake batter becomes firm, shiny and smooth
10.
Add frozen blueberries (reserve a small part for surface decoration), stir evenly
11.
Six-inch round cake with oiled paper on the bottom and sides of the mold
12.
Pour the finished cake batter into the cake mold
13.
Sprinkle the remaining blueberries evenly on the surface of the batter
14.
Bake in the preheated oven. The baking time should be flexibly controlled. When the toothpick is inserted into 1CM, there is no wet batter brought out, and when the toothpick is inserted into 2CM, it can be taken out when the wet batter is brought out. I bake it at 180 degrees for 30 minutes about
15.
The blueberry chocolate cake is completed, the cake can be stored for about a week in the refrigerator, and it will be more delicious after returning to the temperature
Tips:
Remember not to overbake. The cake can be baked when there is still moist batter inside, otherwise it will affect the taste of the cake. You must use frozen blueberries. The blueberries at room temperature will burst and overflow the juice.
