Chocolate Love Sponge Cake
1.
Add butter, milk and dark chocolate to the milk pan. The butter does not need to be softened, just take it out of the refrigerator and cut it into small pieces.
2.
Heat them over water and stir while heating until the chocolate melts.
3.
Sift in the cocoa powder and mix well with a manual whisk. After that, keep the chocolate paste in warm water.
4.
Separate the egg yolk and the egg whites, place the egg whites in a water-free and oil-free egg beater, turn on the egg beater, add fine sugar in 3 times, and beat the egg whites to dry foaming, that is, when the egg beater is lifted, the tip is short and small Spikes.
5.
Add the beaten egg whites to the egg yolks and mix them evenly at the first speed of the whisk. Keep sending it until the texture of the cake batter does not disappear.
6.
Sift in low-gluten flour, and stir evenly with a manual whisk.
7.
Add the chocolate paste, and use a manual whisk to mix evenly.
8.
Divide the batter into 2 molds and shake them a few times (1 x Xuechu Golden Heart-shaped Non-stick Hollow Cake + 1 Golden Mini Cyclone Non-stick Cake Mould).
9.
Put it into the preheated oven, heat up and down at 160℃, middle level, and bake for 30 minutes.
10.
The baked cake is shaken out of the oven, and it is upside down on the baking net.
11.
Knock the bottom of the mold a few times to release it while it is hot.
12.
The delicious chocolate sponge cake is ready.
Tips:
1. The egg-beating basin containing egg whites must be clean, free of water and oil.
2. In summer, after the egg whites are well separated, they can be frozen in the refrigerator together with the egg-beating tray, and then take out after the egg yolk paste is made, so that the low-temperature egg whites are easy to beat, and more delicate and stable.
3. When mixing the cake batter, remember to use the method of mixing, not making circles to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
