Name: Nutty Chocolate Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Marzipan; 40g Caster sugar; 104g Whole egg; 92g Low-gluten flour; 1g Baking powder; 20g cocoa powder; 92g butter; 76g milk; Some walnut; Some Cashew nuts

Nutty Chocolate Cake

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I have been using an ACA oven, and I bought a new ACA smart oven, 43 liters, the pink shell is very beautiful, this can satisfy my wish to have two ovens at the same time. The first bake in the new oven is this nutty chocolate cake. A relatively large amount of marzipan is added to the formula to make the finished product taste more fragrant. Not only the fragrance of chocolate, but also the scent of nuts and marzipan. When eating, various complex scents diffuse in the mouth. The layering, the taste is great. And with the addition of nuts, the taste is richer. My children, big and small, like to eat, and I didn’t eat two dishes until the next day. Friends who like chocolate cake can try this cake. The recipe comes from a master, I just cut some sugar, and the nuts are cashews and walnuts that my baby likes. The rest are original recipes. At first, I suspected that adding almond paste and egg liquid could not be passed, but after the operation, I found that there was no problem, but it took a little longer to pass. "

Nutty Chocolate Cake

1. Put the milk and butter in the pot first,

2. Heat to butter at low temperature, mix well and set aside

3. Mix low-gluten flour, cocoa powder and baking powder together evenly

4. After sieving

5. Put the marzipan, sugar and whole eggs in an oil- and water-free basin

6. Whisk until sent

7. Sift in the powder sifted in advance

8. Stir evenly

9. Add the butter milk in several times, and stir after each addition until it is fully integrated before adding the next time

10. Add all the butter milk and mix well

11. The mixed cake batter is scraped with a spatula into a continuous band and falls.

12. Put a paper cup in the cake mold, and put the walnuts in first. This recipe is easy to demould. The paper cup is placed for good-looking, and it is OK to leave it alone. The non-stick mold is easy to demold.

13. You can also put the nuts directly into the non-stick mold without paper cups.

14. Put the cake paste into the piping bag, squeeze it into the mold, 8-9 copies can be full

15. The same operation with paper cups

16. After the oven is heated up to 180 degrees and lowered to 160 degrees, put it in the oven and bake for 20 minutes. I set it for 24 minutes for the first time, it’s a bit too much, just 20 minutes

17. Baked small cakes,

18. Immediately demould and let cool

19. The paper cup is made of walnuts

20. Come to a close-up, it is indeed a delicious cake

21. The half-round ones are the original cashew nuts, but the half-round ones are roasted first, which is a bit overheated.

22. Also have a close-up.

Tips:
When the butter and milk are heated and melted, the heat should be low, and the temperature should not be too high, just melt. Melt it first and put it on one side to lower the temperature, so that the temperature will not be high when the paste is added later, and will not affect the mixing of the paste.