Chocolate Drenched Love Heart Cake
1.
First use a golden plate to make a 28*28 chiffon cake. First make the egg yolk paste: mix the salad oil, milk, 10 grams of sugar, egg yolk, and low powder, and mix well.
2.
Add sugar in three times to beat the egg whites to nine minutes.
3.
Add the egg yolk paste to the egg yolk paste three times, and mix the egg yolk paste with the egg yolk paste by turning and mixing.
4.
Pour the mixed batter on the baking pan, flatten it with a scraper, and put it into the preheated oven. Heat at 175 degrees in 30S and lower at 145 degrees for 17 minutes. In the last two minutes, you can turn on the heat alone to dry the skin.
5.
Out of the oven, demoulding, and cooling.
6.
Use a heart-shaped biscuit mold to cut out the cake base.
7.
Groups of two, put together up and down, placed on the grill.
8.
To make the chocolate drizzle: Heat the whipped cream and chocolate in a water bath.
9.
Until it becomes a uniform chocolate drizzle.
10.
Spread chocolate sauce on one of the cake slices as a filling, and then cover the other slice.
11.
Dip the side in the chocolate glaze first, coat the chocolate, and then pour the chocolate glaze vertically on the top, let it flow down evenly, so that the surface will be smooth. Cool and solidify.
Tips:
When cutting a heart shape, it is better to cut the surface facing down, otherwise the skin will split.
