Classical Chocolate Cake
1.
First melt the butter into a liquid state, then let it cool for a while.
2.
Open the two eggs again, and separate the egg white and the yolk. The egg white basin must be water-free and oil-free, otherwise it will not be able to be sent. Add 30 grams of caster sugar to the two egg yolks,
3.
Then use a whisk to mix well.
4.
Then cut the dark chocolate into small pieces and melt it in water, then pour in the melted butter just now to fully blend the two.
5.
Then let it cool slightly, sift in the cocoa powder and mix well, then pour in the milk, and continue to mix well.
6.
Pour the egg yolk liquid you just made into the mixture, mix well and set aside for later use.
7.
At this time, start to beat the egg whites. Add 50 grams of granulated sugar to the egg whites three times, and use an electric whisk to beat at high speed.
8.
It can be beaten until 70% foaming. Just lift the egg beater. The egg whites are slightly stuck to the egg beater, and the egg whites are still somewhat fluid.
9.
Then take 1/3 of the egg whites, pour into the chocolate liquid just now, and mix well with a spatula.
10.
Sift in the mixture of low-gluten flour and baking powder and mix well.
11.
Then pour in all the remaining egg whites and mix well with a spatula.
12.
This is what it looks like when it's mixed.
13.
Then take a 6-inch cake mold, pour the cake batter, smooth the surface and shake it a few times to prevent air bubbles inside
14.
Because my cake mold has a live bottom, I have to wrap it with three layers of tin foil for waterproofing. Then take a baking tray and pour a bowl of warm water.
15.
Preheat the oven to 170 degrees, then put the middle layer on the upper and lower fire and bake for about 50 minutes. When it is almost baked, remember to use a metal needle or stainless steel chopsticks to penetrate the inside of the cake to see if it is not cooked. If there is a very fine sandy muddy substance, the cake is ready. This is a cake that does not need to be fully baked. Yo. After baking, let it cool and cut into pieces before eating.
Tips:
Two words
1. Because this cake contains a lot of chocolate, it must be baked in a water-proof oven so that the taste will not dry out, and the moisture of the internal tissues can be maintained. If the water dries out halfway, there is no need to add it again.
2. 50 minutes is a reference value. If your oven has a strong fire, just insert the chopsticks and there will be very fine sandy turbidity.
3. The surface of this cake is not cracked. When I was cutting it, small cracks appeared on the surface.
4. The quality of chocolate determines the taste of this cake. It is best to use black chocolate with more than 70% cocoa content.
5. You can sift a layer of powdered sugar on the surface if you want to sell it. It will look better.
