Chocolate Glaze Cake
1.
Put the egg whites into a basin without water and oil, and add a little white vinegar.
2.
Put the white sugar into the egg white three times.
3.
Dispense until dry foaming.
4.
Beat the egg yolks into a bowl, add corn oil, vanilla extract and a little water or milk, and mix well.
5.
Sift in low-gluten flour.
6.
Stir well.
7.
Take one third of the egg white and put it in the egg yolk paste.
8.
Stir evenly.
9.
Pour the batter into the remaining egg whites.
10.
Continue to stir evenly.
11.
Pour the cake batter into an 8-inch live-bottom cake mold.
12.
Preheat the oven and heat up and down at 160 degrees for about 40 minutes.
13.
The baked cake is upside down and let cool, then demoulded and cut in the middle.
14.
Pour the amount of whipped cream in the main ingredient into a bowl and whip until it is textured.
15.
Spread the cream on the cake and cover with another slice of cake.
16.
Put the amount of whipped cream in the accessories into a bowl, add dark chocolate, and melt in insulated water.
17.
Let cool after mixing well.
18.
Pour the chocolate sauce on the surface of the cake.
19.
Slowly push away the chocolate sauce on the surface, it will drip slowly in more places.
20.
Roast the peanuts in the oven in advance, peel them, chop them, and sprinkle them on the surface of the cake for decoration.
21.
The cake is very soft, so it can be cut lightly.
22.
Then let's eat~
23.
It's not bad to refrigerate~
Tips:
1. The oven settings are for reference only.
2. The temperature of roasted peanuts is recommended to be 170 degrees for about 10 minutes.
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