Chocolate Butter Cake

Chocolate Butter Cake

1. The egg white and egg yolk are separated in a basin without water and oil.

2. Use a whisk to beat the egg whites. This process takes about 3-4 minutes. Lift the whisk to pull out the small hook. Add the egg yolks, sugar, and low-gluten flour with a whisk. The raisins are soaked in milk.

3. Add the egg whites to the egg yolk paste three times, and stir (do not make a circle, stir like a stir-fry) evenly. Add the raisins.

4. Pour the mixed batter into the oiled mold. In the oven at 170 degrees for 30 minutes.

5. After the surface is colored, cover the baking tray on the upper layer and move the cake to the lower layer. Use a long bamboo stick to test it out and bake it if there is no adhesion, and then bake it until it is cooked.

6. Let it dry for a while after it is cooked, and then release it from the mold.

7. Whip the whipped cream with sugar. (First put the cream in the freezer of the refrigerator for 5 minutes, then take it out for whipping, and put an ice pack on the lower part of the cream basin for low-temperature operation)

8. Divide the cake base into two and mold a layer of strawberry jam.

9. Spread another layer of cream and sprinkle with fruit cubes.

10. Cover another piece of cake with the jam side in the middle, and spread a lot of cream on the surface of the cake.

11. Use a food scraper to smooth the surface.

12. Use a scraper to scrape the chocolate chunks into crumbs. Use a scraper to spread chocolate crumbs around the cake, and decorate the surface with fruit pieces, just chocolate chunks.

13. Finished picture.

14. Finished picture.

15. Finished picture.

Tips:

The temperature of the oven is adjusted appropriately according to your own oven.