Mellow Mocha Cake
1.
First make the mocha cake. Cut the dark chocolate into small pieces, mix with freshly brewed espresso, heat in water or in a microwave oven, stir until the dark chocolate melts into a liquid state; separate the yolk and white of the egg. Add the egg yolks to the chocolate, mix well with a whisk, then add 20 grams of fine sugar and mix well. Cool the chocolate mixture to room temperature and set aside when it thickens
2.
Add the remaining 30 grams of fine sugar to the egg whites in batches and beat them with an electric whisk; until the whisk is lifted, the egg whites can be pulled out of the wet foaming state at the corners
3.
Put a small and a half beaten egg white into the chocolate mixture, use a rubber spatula to stir evenly from the bottom up, do not stir in circles; pour all the well-mixed batter back into the egg white
4.
Continue to mix evenly with the same technique to form a cake batter; pour the batter into a square baking pan covered with greased paper and measuring 8 inches by 8 inches (approximately 20*20cm).
5.
Smooth the surface of the batter, put it in a preheated 175℃ oven, bake for about 12 minutes, until it is completely puffed; after the cake is baked, take it out of the oven, cool the cake slightly, and buckle it on a clean greased paper or linoleum. Tear off the greased paper at the bottom. When the cake is completely cooled, use a 4.5cm diameter circular cutting die to cut the cake into small round pieces. A total of 16 pieces can be cut (15 pieces of small cakes are needed to make 5 finished cakes, there is a surplus)
6.
Then make the coffee cheese filling. The animal whipped cream is beaten with a whisk until the lines stand upright; after the cream cheese is softened at room temperature or heated in water, add sugar and beat with a whisk until smooth and no particles. Add espresso and beat evenly
7.
Mix the whipped cream and the whipped cream cheese together, and stir evenly with a rubber spatula; the dark chocolate is rubbed into very fine crumbs with a grater and added to the cheese paste
8.
Use a rubber spatula to mix the chocolate crumbs and the cheese paste, and the coffee cheese filling is ready; put the coffee cheese filling in the piping bag (use a small star-shaped mouth), take a piece of small cake, and squeeze it all over the cake Coffee cheese filling, cover a piece of small cake, and then squeeze a layer of coffee cheese filling. Cover the third piece of small cake, squeeze a circle of coffee cheese filling on the top, and squeeze a moderate amount of chocolate sauce in the middle as a decoration, and the cake is ready
Tips:
1. This is a chocolate cake without flour. After baking, it is normal for the cake to collapse. The texture of the cake is very soft, thick, and rich. The freshly baked cake is very fragile. Wait until it is completely cooled before cutting. Be careful not to break the cake;
2. Use freshly brewed espresso for the best results. If you do not have espresso, use 2 grams of pure instant coffee powder dissolved in 33 grams of hot water to replace espresso. If you don't want to make coffee-flavored children's shoes, you can use the same amount of milk instead of espresso to make original chocolate cake;
3. In addition to using a circular cutting die, you can also directly cut the cake slices into small square slices to make square cakes.
