Totoro Chocolate Chiffon Cake
1.
Melt the dark chocolate, milk and oil in boiling water, turn off the heat and stir to form a fine chocolate paste without particles, and continue to put it in hot water for later use;
2.
Sift and mix low-gluten flour and cocoa powder;
3.
Add 10 grams of fine sugar to the egg yolk and beat evenly;
4.
Pour the chocolate paste into the powder mixture and stir evenly;
5.
Pour one-half of the egg yolk paste into the batter and mix well;
6.
Pour into the remaining egg yolk paste and continue to stir until it becomes a delicate and smooth state;
7.
Add salt and lemon juice to the egg whites, and add granulated sugar three times to beat until it is wet and dry;
8.
Take one third of the meringue into the chocolate batter, stir evenly with a spatula, and then take the remaining half of the meringue and continue to mix evenly until the egg whites are no longer visible;
9.
Pour into the meringue basin and continue to mix evenly;
10.
Pour the batter into the mold and shake it lightly to produce large bubbles;
11.
Preheat the oven to 160 degrees, put it in the mold, bake for about 30 minutes, and let it cool after being out of the oven;
12.
Finally, use melted dark chocolate and white chocolate to draw the look of Totoro on the cake.
Tips:
1. Keep the dark chocolate in the pot after melting, otherwise it will solidify.
2. The dark chocolate used in the formula is Farrhona 62% dark chocolate. Some friends think it is bitter, so they can be replaced with milk chocolate, but I still prefer the rich taste of dark chocolate, which is bitter and sweet.
3. The baking time and temperature are for reference only.
