Chocolate Piano Cake
1.
Prepare all kinds of ingredients, cut the butter into small pieces and soften it at room temperature
2.
Take two eggs and separate the egg white and the yolk. Both of my eggs are double-yolk eggs. Isn't this luck? :) The ratio of egg yolk is more, the relative egg white is less, but it doesn't matter, only two pieces of cake body are needed.
3.
Add water, 10 grams of fine sugar and vegetable oil to the egg yolk, and beat with the egg to form an emulsified state that becomes lighter in color and larger in volume
4.
Sift in the mixture of low-gluten flour and cocoa powder (the standard amount in the excipients)
5.
Stir evenly, set aside
6.
Preheat the ACA oven, select the hot air grill mode, fire up and down at 155 degrees, start
7.
While preheating the oven, add a few drops of lemon juice to the egg whites, beat them until the fish eyes are soaked, add 1/3 of the fine sugar (the amount indicated by the accessories), and beat counterclockwise
8.
Whip until the traces are obvious, add 1/3 of the fine sugar and continue to whip
9.
Send to the wet foaming state of the big hook, and then add the last 1/3 of the fine sugar until it is dry foaming, that is, lift the static egg beater to form a small sharp corner state
10.
Add the whipped egg whites to the egg yolk paste three times and mix evenly
11.
Form a delicate cake batter
12.
Pour into a 6-inch anode cake mold, smooth the surface, and shake out bubbles a few times
13.
Put it in the middle layer of the preheated ACA oven and bake for about 40 minutes at 155 degrees.
14.
While baking the cake, mix the softened butter with powdered sugar
15.
Add the egg mixture in batches and beat with a whisk until fully integrated
16.
Sift into the cocoa powder and low-gluten powder mixture marked in the main ingredients, and mix well
17.
The cake is baked, take out the upside down and let cool
18.
Roll the cocoa dough into a uniform thick piece between two pieces of oiled paper, and cut a few thicker thin strips to make a piano stand, put it in the middle of the ACA oven, and bake at 155 degrees for about 10 minutes.
19.
Remove the cool cocoa chiffon cake from the mold, cut off the top, and divide into two thin and thick slices
20.
Take out the baked biscuits and let cool, cut the cake slices according to the size of the biscuits, spread a little melted dark chocolate on the biscuits, and put the thin and thick cake slices on the biscuits in turn
21.
In addition, melt a little dark chocolate in a microwave oven, put it into a cut-out piping bag, draw the shape of the piano cover on greased paper, and chill it in the refrigerator until it solidifies. Coat long slices with white chocolate and refrigerate until set
22.
Glue a little dark chocolate on the top of the piano stand, place it in a suitable place on the plate, place the piano body on it, and coat the side with a little chocolate (or ganache)
23.
Place the solidified white chocolate bar on the key position and draw the key with dark chocolate
