Halloween Chocolate Glaze Cake
1.
Prepare the ingredients for the cake, this chiffon pumpkin puree is added more, the cake is very soft and moist.
2.
Pour milk, salad oil and pumpkin puree into an egg-beater bowl
3.
Stir evenly with a manual whisk
4.
Add three egg yolks, beat and stir evenly
5.
Sift in low-gluten flour and mix evenly in a Z-shape
6.
After mixing evenly, the state is as shown in the figure. At this time, turn on the oven to 130 degrees and start to preheat.
7.
Add 45 grams of fine sugar to the egg whites in three times, beat with an electric whisk until hard foaming, gently lift the whisk to form a right angle
8.
Use a rubber spatula to dig a spoonful of the beaten meringue into the egg yolk batter, and mix evenly
9.
Pour all the egg yolk paste into the meringue basin
10.
After mixing evenly, as shown in the figure, slowly drop after lifting
11.
Pour the prepared cake batter into the prepared six-inch mold, put it in the lower part of the preheated oven and bake at 130 degrees for 30 minutes, then turn to 150 degrees and bake for 25 minutes
12.
After baking, the cake is upside down and let cool on the baking net. After cooling, cut into three pieces
13.
250 grams of whipped cream and 25 grams of fine sugar are beaten with an electric whisk until the lines are not flowing
14.
Put a piece of cake on the decorating table and then add cream to smooth it
15.
Then add the cake until the three pieces of cake are all added, spread a layer of cream on top and smooth
16.
150g of whipped cream is heated with low heat until bubbling around, and the temperature is 40 degrees, adding chocolate beans to melt until there are no particles
17.
Let the melted chocolate sauce cool to 23-25 degrees, lift it up with a spatula and it will flow slowly.
18.
Gently pour the chocolate sauce on the top of the cake, immediately smooth it with a spatula, it will hang on the walls if it flows slowly around
19.
After the chocolate sauce is not flowing, put the remaining cream in a piping bag with a garnishing mouth, and draw a spider web pattern (wilton No. 2 garnishing mouth used in the picture)
20.
After drawing, fill in a piece of cream in the middle, and use the same method to draw the spider with chocolate sauce.
Tips:
1. The cake is ready. You can put the cake in the refrigerator during the time of making the chocolate sauce, so that the chocolate sauce will flow slower when it flows.
2. It is best if the chocolate sauce has a thermometer. If there is no thermometer, it is best to try it first. If it is too thin, it will flow everywhere.
