1. Prepare the ingredients, whipped cream and keep warm water to about 36 degrees.
2. Melt the chocolate and butter in insulated water first, and stir well.
3. Add sugar to the egg yolk and stir until the sugar is completely melted.
4. Add the chocolate paste to the egg yolk paste and mix well.
5. Add whipped cream to the chocolate egg yolk mixture and mix well.
6. Add the mixed and sieved powder, and mix the batter evenly with warm water in the basin. The batter is thicker and set aside.
7. Whipping the meringue: After the egg whites are beaten to thick foam, add the fine sugar in portions, and whip until the wet foam can pull the big hooks.
8. Mix the batter: Take about 1/3 of the meringue and add it to the chocolate batter, cut and mix evenly, then pour the batter into the remaining meringue, cut and mix evenly, the stirred batter is very shiny.
9. Put greased paper on the bottom and the periphery of the mold, pour the batter into the mold, smooth it properly and shake it several times to remove large bubbles.
10. COUSS CO-750A smart oven, preheat up to 150 degrees in advance, put the baking pan in the bottom layer and pour hot water into it, then put the cake mold on the baking net of the upper layer, and bake for 35-40 minutes.
11. After baking, take it out, shake it twice on the countertop, place it on a grid to cool until it is not hot, and release the mold, tear off the surrounding oily paper and continue to cool. (It can be stored in a sealed bag after lukewarm, cut into pieces and sift the powdered sugar on the surface before eating)
12. Cake decoration: First sieve a layer of moisture-proof powdered sugar on the surface of the cold cake, squeeze 2 circles in the middle to beat until smooth whipped cream, and then put half of fresh strawberries on the surface.
Tips:1. The above ingredients are for 1 8-inch round mold chiffon cake.
2. Different chocolate and cocoa powder have different tastes.
3. The operation process of egg yolk paste can be kept in hot water to keep the batter better mixed.
4. After adding the flour, just stir evenly, don't over-stir it to cause tendons, which will affect the taste of the cake.
5. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
