Chocolate Butter Cake
1.
Prepare the cake body materials.
2.
First make the egg yolk paste, break 80 grams of chocolate, melt in water, and pour in a little oil.
3.
Add milk and stir well.
4.
Beat in 5 egg yolks in batches.
5.
Mix the powder and sugar through a sieve and pour into the egg yolk paste.
6.
Mix gently to make the egg yolk paste.
7.
Add sugar to the protein powder three times and beat until neutral foaming.
8.
Take a part of the egg whites and stir in the egg yolk paste.
9.
Pour the egg white paste and egg yolk paste together, quickly cut and mix well.
10.
Pour step 9 into the mold covered with tin foil and bake at 170 degrees for 60-70 minutes.
11.
The baked cake should be reversed immediately and wait for it to cool (I only took pictures after it was cold).
12.
Cut the cake into 2 slices.
13.
Whip the cream with sugar.
14.
Take a slice of cake, spread a layer of cream, and spread a layer of yellow peaches.
15.
Apply another layer of cream to flatten the surface.
16.
Cover with another slice of cake and spread cream on and around the surface.
17.
The chocolate breaks into small pieces, melts in water and waits for it to solidify automatically.
18.
Use a small spoon to scrape out the chocolate chips.
19.
For the cake, squeeze a few flowers out of a piping bag and decorate the washed strawberries.
20.
Use a spoon to stick the chocolate crumbs on the cake.
Tips:
1. The baked cake should be buckled and released immediately, otherwise it will shrink.
2. The temperature should be adjusted according to the temper of your own oven.
3. To judge whether the cake is baked, you can lightly press the surface of the cake with a spoon, and there is no rustle indicating that it is done.
