Cocoa Ancient Cake
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the butter and corn oil in a snow pan and heat to 65 degrees.
2. Low powder, cocoa powder, carbon black cocoa powder through a sieve.
3. Pour the heated oil into the sorting, put 15 grams of chocolate together, and use the temperature of the oil to melt the chocolate.
4. After adding milk and stirring, the batter will become rough and grainy. After adding the egg yolk and stirring evenly, the batter will become smooth.
5. Add salt and lemon juice to the egg whites, add sugar in 3 times and beat until a big bend is reached.
6. Take one third of the egg whites into the cocoa batter and mix well.
7. Pour the batter back into the egg whites and mix well.
8. Xuechu 8-inch movable bottom square mold, put greased paper inside, put cardboard around, and wrap tin foil at the bottom. Pour in the batter and shake the mold lightly to create bubbles.
9. Put a 28 baking pan in the oven, put half of the warm water, bake at 150 degrees for 20 minutes, then cool to 140 degrees, and bake for 50 minutes.
10. After baking, lift the cake out with greased paper, tear off the greased paper, spread it out and cut it into pieces.
11. You can decorate the surface as you like. I decorate it with chocolate.
Tips:1. Choose the larger one for 6 eggs
2. The baking time and temperature should be adjusted according to your own oven temperament
