Chocolate Glaze Cake

Name: Chocolate Glaze Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 15g cocoa powder; 70g Low-gluten flour; 5 egg; 50g Salad oil; 50g milk; 70g Soft white sugar; 2 drops Lemon juice; 80g dark chocolate; 80g Animal whipped cream; Some Color chocolate pin

by Moon Swallow

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

I don’t like sweets, but my daughter really likes it. In order to make a cake that can combine the tastes of the two of us, I thought of adding chocolate chiffon cake with glaze. Combining the coco chiffon of Tzuyu’s mother and Junzhi’s The method of chocolate dipping sauce gave birth to this chocolate glaze cake. The taste is very good and it is praised by everyone. The simple package is quite decent to send to relatives and friends.
In fact, as long as you find out the temper of your oven, get the correct temperature, and baking is also a very simple thing. Find a good recipe, you can use it as your own reserve, and then make changes on this basis, the so-called inseparable .

Chocolate Glaze Cake

1. 1. Separate the egg white and egg yolk.

2. Add 1/4 soft sugar, salad oil, and milk to the egg yolk, and beat it evenly with a manual whisk.

3. Sift in cocoa powder and low flour.

4. Stir well.

5. Add 2 drops of lemon juice to the egg whites and beat them with an electric whisk until they are soaked.

6. Add 1/3 of the sugar and continue to beat until the grain is formed, add the remaining sugar, and continue to beat until dry foaming (dry foaming: the egg beater is pulled up from the meringue, with an upright tip angle).

7. Take 1/3 of the meringue into the egg yolk paste bowl, cut and mix evenly with a spatula.

8. Pour all of the egg yolk batter into the meringue bowl.

9. Stir evenly to a delicate batter.

10. Pour into an 8-inch chiffon mold, and tap the cake mold on the table a few times.

11. Preheat the oven, 175 degrees, lower level, 35 minutes.

12. After being out of the oven, it is upside down.

13. After it is completely cooled, it will be demoulded.

14. Cut the dark chocolate into small pieces and mix with the animal whipped cream.

15. Heat over water and stir continuously until the dark chocolate is completely melted and becomes a flowable liquid.

16. Put the cocoa chiffon cake on the drying rack, put it in a basin, pour the sauce on the surface of the cake while it is warm, and sprinkle with colored chocolate pins.

17. After the chocolate glaze has cooled and solidified, remove the cake from the shelf.

Tips:
1. The egg white bowl must be free of water, oil and egg yolk, and the head of the whisk should not be stained with oil or water, otherwise the egg whites will be difficult to beat.
2. The egg whites can be wetted and foamed, and the chiffon will be specially Q moisturized.
3. The temperature and baking time of the oven are adjusted according to the temper of your own oven. To test whether the cake is cooked, you can insert a toothpick into the cake and pull it out without touching the cake, indicating that it is cooked.
4.The ratio of dark chocolate and light cream for glazing is 1:1.