Cocoa Cake (no Oil Version)
1.
Mix the eggs with caster sugar and put them in a pot of warm water;
2.
Use an electric whisk to stir the warm water, and there is a clear figure of 8 when the whisk is lifted;
3.
Pour the milk into the egg batter and use a spatula to quickly stir evenly;
4.
Sift in part of high-gluten flour and cocoa powder;
5.
Use a spatula to quickly turn up and down and mix evenly; then pour in the remaining powder and continue to mix evenly;
6.
Pour the cocoa batter into the mold, 8 minutes full, lightly shake it on the table a few times;
7.
Preheat the oven up and down at 180 degrees;
8.
Place the mold in the middle of the oven and bake for 20 minutes;
9.
After the procedure is over, take out the mold and the oil-free cocoa cake is ready.
Tips:
1. I use non-stick molds, so there is no need to apply oil;
2. According to the different power and temper of the oven, the baking time can be flexibly controlled;
3. Using high-gluten flour, the cake taste is Q elastic; if you use low-gluten flour, the cake taste is soft; you can choose different flours according to your favorite taste.