Chocolate Decorated Cake
by Flying summer flowers
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Separate the egg white and egg yolk, take the egg yolk and add 20 grams of sugar and mix well
2. Continue to add salad oil and water and stir evenly. Mix the low-powder, baking powder, salt, and cocoa powder, sifter and stir together.
3. Add a few drops of lemon juice to the egg whites, and then add 30 grams of sugar in 3 times after the electric whisk makes a big bubble.
4. Take 1/3 of the beaten egg white and cocoa powder, mix well, pour it back into the remaining egg white, and start mixing.
5. Pour the mixed cake batter into a 6-inch baking pan, tap the baking pan a few times to shake out the bubbles, preheat the oven to 180°C in advance, and bake for about 35 minutes until cooked through. Take out and let cool.
6. Add a little cocoa powder to the whipped cream. Cut the cold cake into 3 slices. Spread the cocoa cream separately and fold it up.
7. The outer layer of the cake is also smeared with cream and then a layer of cocoa powder is sifted.
8. Chopped chocolate, heat over water until melted
9. Spread the melted chocolate on the back of the washed and water-free leaves. When the chocolate is set, tear off the leaves and the chocolate leaves are complete.
10. Add water malt to the remaining chocolate syrup, mix well, put it in a fresh-keeping bag and put it in the refrigerator, after condensing, take it out, cut into soybean size, and round each, take a round, and roll it into a cone to make stamens.
11. Then take 5-6 balls and squeeze them and wrap them on the outside of the stamens to complete the flower
12. Sprinkle a little chocolate shavings on the cake surface, decorate with chocolate leaves and flowers, this cake is complete
Tips:1. The chocolate chips can be easily cut off with a sliced planer.
2. When it is hot, the chocolate blossoms are easy to melt, so please refrigerate.
