Name: Chocolate Fallen Leaves Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 80g dark chocolate; 75g egg; 85g butter; 100g Low-gluten flour; 60g Strawberry jam; 115g water; Some cocoa powder; 80g Butter (cake body); 5ml Baking powder; 100g Caster sugar; 80g Animal whipped cream; 10g rum

Chocolate Fallen Leaves Cake

1. Butter the mold and set aside.

2. Material preparation.

3. Heat over water and stir constantly until the chocolate and butter are all melted. Take the bowl out of the water.

4. Add caster sugar to the melted butter and chocolate liquid and mix well.

5. Add the eggs and mix well. Finally add water and mix well.

6. Sift the low-gluten flour, cocoa powder, and baking powder into the chocolate mixture.

7. Stir thoroughly to form a chocolate cake batter. Pour the chocolate cake batter into the mold.

8. Put it in the middle layer of a preheated oven at 170℃ and bake for 50 minutes to 1 hour until the cake is completely puffed up. Insert a toothpick into the center of the cake. After pulling out the toothpick, there is no residue on the toothpick, which means it is ready to bake.

9. When baking, you can prepare the ingredients for the chocolate cream.

10. Cut dark chocolate and butter into small pieces, put them in a bowl, and pour in animal cream. Heat over water and stir continuously until the butter and chocolate are completely melted (you can also put it in the microwave and heat it on high heat for about 30 seconds, take it out and stir until the butter and chocolate are melted).

11. After cooling, add rum and stir well.

12. Put the mixture in the refrigerator and take it out from time to time to stir.

13. The baked cake can be demoulded after cooling until it is not hot. The unmolded cake will be completely cooled for later use.

14. Divide the cake into 3 layers evenly.

15. Wash the leaves and soak up the water with kitchen paper.

16. 30 grams of dark chocolate is heated and melted in water. Use a brush to dip the melted dark chocolate liquid on the back of the leaf. Then let the leaves stand until the dark chocolate sets.

17. You can use it until it becomes thick and smooth as shown in the picture.

18. Put the strawberry jam and chocolate cream into the piping bag and cut a small opening.

19. Take a slice of cake and put it on the plate. Squeeze a layer of chocolate cream.

20. Put a piece of cake on top of the chocolate cream, and squeeze the strawberry jam on the cake slice in a circle (the holes can be cut smaller to prevent the jam from squeezing too thick. The amount of jam per layer is about 60 grams).