Classical Chocolate Christmas Cake
1.
All kinds of raw materials are ready for use.
2.
Put 80 grams of butter and 70 grams of whipped cream in a small milk pot and turn off the heat when heated to a slight boil.
3.
Add 90 grams of black chocolate and let stand for 2-3 minutes.
4.
Stir gently and do not over-stir.
5.
Mix the egg yolk and 64 grams of fine sugar into the container, stir with egg yolk until the sugar melts, and then put the container into 50-60 degrees hot water until the temperature of the egg yolk reaches 37 degrees and then remove it.
6.
Pour the chocolate solution into the egg yolk in 2-3 times.
7.
Stir until smooth and shiny.
8.
Cocoa powder and low powder are mixed and sieved.
9.
Put the egg whites into an oil-free and water-free container, and send them at high speed until the whole is white and moss-like.
10.
Add 70 grams of sugar at a time, and continue to beat at high speed until the eggbeater is lifted and a wet foaming like a large hook appears.
11.
Add half of the cocoa powder and low powder mixture to the chocolate egg mixture and mix well.
12.
Add half of the egg whites and mix well.
13.
Pour in the other half of the cocoa powder and low powder, mix well.
14.
Add another half of the egg whites and mix well.
15.
Pour it into a mold filled with greased paper (I forgot to pad it) and tap 50-100 times (I didn't tap so many times) to remove large bubbles.
16.
Put it into the middle of the preheated oven and grill for 40 minutes. After taking it out, it will be dropped twice from 5-10cm to let cool. (I didn't put oil paper, so it was upside down until it was cold)
17.
After cooling, use a stripping knife to demold.
18.
Cut into squares, then cut horizontally into three slices.
19.
Use the cut edge material to press out two heart shapes with a mold, and use the melted white chocolate to draw your favorite patterns.
20.
Beat 100 grams of whipped cream with 8 grams of sugar until firm.
21.
Pack the whipped cream into two piping bags, one with more piping bags, one with more cuts and a little bit, the other with less cuts and small cuts, take a piece of cake, and squeeze a layer of cream with the big piping bag.
22.
Cover a piece of cake and squeeze a layer of cream, and so on.
23.
Next be Santa Claus. Take a strawberry and cut it about the top 1/3 of the head.
24.
Squeeze the head with a large opening piping bag on the body, and cover with 1/3 of the cut strawberries.
25.
Squeeze the beard and buttons with a small piping bag.
26.
Glue two black sesame seeds for eyes.
27.
Finally, put the heart-shaped cake slices and other decorations on the cake.
