Ruby Dark Chocolate Cake
1.
A group photo of the cake ingredients, I forgot to bring the white sugar for the egg whites into the lens, and the butter was taken out to soften it in advance
2.
Whisk the softened butter evenly with an electric whisk, add soft sugar and salt
3.
Turn the electric egg cooker at low speed to medium speed, beat the butter evenly, add egg yolk, and continue to beat at medium speed
4.
The beaten butter egg yolk swells slightly, add milk and continue to beat
5.
It will become a smooth butter paste when it’s warm. Now it’s cold and the milk is a bit cold, so the butter that comes out is granular.
6.
Beat the egg whites with an electric whisk, add 15 grams of sugar, and continue to beat at a medium speed
7.
When it becomes white and delicate, add the remaining 15 grams of sugar and continue to beat at a medium speed
8.
When the egg whites are beaten to 90%, lift up the whisk and the egg whites are in a large bend state; at this time, start to preheat the oven to 170 degrees
9.
Take one third of the egg white batter into the butter batter
10.
Stir evenly
11.
Sift in 30 grams of flour and stir evenly
12.
Pour the remaining egg white paste into the batter and stir evenly
13.
Sift in the remaining flour
14.
Stir evenly without dry powder
15.
Scoop the cake batter into the mold 8 minutes full, the remaining cake batter can be poured into a paper cake cup
16.
Put the baking pan into the middle layer of the preheated baking pan, heat up and down at 170 degrees, about 25 minutes
17.
Look, the cake is ready
18.
After being out of the oven, it can be demoulded directly and left to cool on the drying rack
19.
Cut the dark chocolate into small pieces with a sharp knife, put it in a piping bag, fasten the back, do not cut the front, put it in a hot water basin to melt
20.
Put a piece of oil paper under each cake and squeeze the dark chocolate melt into the center of the flower core
21.
Take 6 homemade candied cranberries and place them on the chocolate melt at the flower core. Put them in the refrigerator for 10 minutes when it’s hot. Now it’s cold, they will solidify at room temperature for a while.
22.
Small fresh cake
23.
It's cute without decoration
Tips:
It is best to make this cake when the room temperature is higher, and the butter will be smoother;
Eggs and milk should be used at room temperature to prevent them from forming agglomerates in the butter paste;
The baking temperature and time are adjusted according to your own oven.
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