Peerless Chocolate Cake
1.
Material preparation.
2.
First make a chocolate cake base, cut the dark chocolate and butter into small pieces and put them in a bowl.
3.
Separate the eggs.
4.
Heat over water and stir constantly until the chocolate and butter are completely melted. (Or heat it in a microwave oven for tens of seconds, take it out and stir until it is completely melted.) Add granulated sugar (40g), fresh cream, and milk to the chocolate liquid and mix well.
5.
Add the egg yolk to the chocolate liquid and stir well.
6.
Sift in the mixed low powder, baking powder and baking soda. Stir evenly to become a batter (you can directly use a whisk to stir, just mix the flour well, don't over-mix).
7.
Add the remaining 20 grams of fine sugar to the egg whites in batches, and use an electric whisk to whip to a wet foaming state that can pull out the bends and corners.
8.
Stir the whipped egg whites into the chocolate batter. Use a rubber spatula to reproduce from the bottom up to mix well, do not stir in circular motions.
9.
Spread a layer of butter on the inner wall of a 6-inch round cake mold to prevent sticking, pour the cake batter into the mold, smooth the surface, put it in a preheated 185°C oven, and bake for about 35 minutes. Until the cake is fully puffed. Stick a toothpick into the inside of the cake. There is no residue on the extracted toothpick, which means it is cooked. After the baked cake is cooled, it is removed from the mold, the top part is cut off, and then cross-cut into three slices.
10.
Prepare the sandwich and cover material. Materials for making sandwiches and cladding. Mix blueberry jam and rum, heat it in a microwave oven for a while (or heat it over water), and stir until the jam becomes thin when heated.
11.
Spread the jam on the three cake slices while hot. After spreading, put the cake slices in the refrigerator for a while to let the jam cool and solidify.
12.
Mix 160 grams of whipped cream and 160 grams of dark chocolate cut into small pieces. Pour into a small pot and heat with low heat and keep stirring until completely melted (or use a microwave to heat and stir until melted, no small pot is needed). Let it cool until it thickens. The resulting thick and smooth mixture is called chocolate ganache.
13.
Spread the second cake slice (jam side up), then spread 70g chocolate ganache, and cover with the third cake slice (jam side down)
14.
Spread all the remaining chocolate ganache on the top and sides of the cake and smooth with a spatula.
15.
After smoothing, sift the cocoa powder and place the finished chocolate flowers and chocolate leaves.
