Name: Chocolate Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 25g cream; 10g Low-gluten flour; 15g cocoa powder; 40g yolk; 45g Egg white; 25ml Light cream; 50g Vanilla sugar; 1/4 teaspoon salt; a little Cream of tartar; a little Powdered sugar

Chocolate Cake

by I want to change my name anyway

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Regarding this chocolate cake, some recipes don't include flour, and I feel that it is not reliable, so I put a little bit in it. When mixing cake batter, I always think of brownies without walnuts... But in terms of craftsmanship, these two should not be the same thing...
This cake is still very easy, without any special technical content. But the taste is superb~ I don't know if it is because of the longer baking time, the skin has formed a hard crust but it is very crispy. The overall cake is very delicate and creamy, you can't stop after a bite. Because 72% of the black chocolate is used, it will not be particularly sweet even if you add a lot of sugar. The right bitterness can balance the overall sweetness. The surface is sifted with a layer of pure powdered sugar, so the taste is still very rich. First is the sweetness of powdered sugar, then the crispness of the chocolate shell, and then the soft bittersweetness of the cake. Very worthy of aftertaste. "

Chocolate Cake

1. The chopped chocolate and the softened cream are heated at 50°C until melted and stirred. Add egg yolk and 25g vanilla sugar, stir well to melt the sugar. Add light cream and stir until smooth.

2. Mix low-gluten flour and cocoa powder through a sieve.

3. Add a little bit of tartar powder, salt and 25g vanilla sugar to the egg whites and beat until moist and foamy.

4. Dig a pile of egg whites and chocolate paste and mix well, add all the sifted powder, stir until there is no dry powder, then add all the egg whites, and mix well.

5. Preheat the oven to 200 degrees. Spread greased paper in a 6-inch round mold and pour the cake batter. Level the surface and shake out large bubbles.

6. Bake at 200 degrees, middle level, up and down for about 20 minutes. After removing the mold, tear off the greased paper, put it on the cooling rack, sift the powdered sugar, and then cut into pieces.

Tips:
It is more troublesome to cut chocolate. I bought a 250g piece and cut it down a little bit. You can’t keep pressing it, or it will melt...

The eggs I bought this time were very small, so I weighed them all and used several eggs...

The cream and chocolate must be completely melted before subsequent production.

The book says that the center collapses after a while after baking, which shows that the job was very successful. You should make an 8-inch, 6-inch cut out effect is not particularly obvious. Double the amount to be 8 inches. 8 inches 165 degrees for about 40 minutes.