It is a classic that is too timeless! Rum, chocolate crumbs, and cherries are essential elements. With the cocoa hurricane cake, the modified formula is soft and moist, and the chocolate is rich in flavor and not easily deformed after being stuffed. The key is simple plastering and decoration, even my rookie can complete, give your loved one a surprise!
The corn oil is heated to 60 ° C with a small fire.
Add the sieved cocoa powder and mix well.
Add the egg yolk and mix well.
Fresh milk and rum are mixed evenly and poured into the cocoa paste of Practice 3.
Add sifted low-gluten flour.
Mix evenly with a spatula.
The protein is beaten into a coarse bubble with an electric egg beater, and the fine sugar is added in three times. The protein is distributed to 9 and distributed, and the protein cream is fine and smooth. After pulling up, there is no small hook state.
Take 1/3 of the whey cream added to the cocoa batter of Practice 7.
Mix evenly with a spatula and add 1/3 of the protein cream.
Mix well and pour into the remaining meringue.
Continue to mix with a spatula, the cake paste should be even and thick.
Pour the cake paste into the two molds for about 8 minutes, and hold the mold with your hand and shake it on the table a few times to shake out the large bubbles inside.
Preheated oven, 170 ° C for 35-40 minutes.
The mold is released and immediately buckled on the drying net until it is completely cooled and then demolded.
Wipe the appropriate amount of chocolate chips with a shaving knife.
The fresh cream used for decoration is first beaten with a electric egg beater to a coarse bubble shape, and then the sugar is added to continue the glossiness which does not flow, and the degree of the pattern can be maintained.
The cooled demoulded cake was cross-sectioned into two pieces with a serrated knife.
Take a piece of whipped cream.
Cover another piece of cake.
Smooth the surface and the surrounding with fresh cream.
Use a spatula or a small spatula to apply a proper amount of chocolate chips to the outside of the cake, so that the cake is evenly covered. And sprinkle a small amount of chocolate crumbs on the surface of the cake.
Put a cherry and other decorations, sieve the powdered sugar.
1. Be sure to use a sticky mold so that the hurricane cake can climb high. 2. The amount of cake body made in the post is applicable to the amount of a square baking sheet with a side length of 18cm + a side length of 15cm. If you only bake 1 18cm = post usage x0.6, only bake 1 15cm = post usage x0.4. 3. Use fresh eggs at refrigerated temperature. 4. The cocoa powder is lighter than the flour. After the cocoa powder is dissolved with hot oil, it is easy to mix well with the batter. And the oily cocoa powder will be more aroma. 5. The chocolate chips I found on the market are cocoa butter, so I melted the dark chocolate insulation and reshaped it into chocolate bricks. I shaved it with a chipping knife. Chocolate avoids direct contact with hands to prevent melting. 6. Fresh cream must be refrigerated for more than 12 hours before being sent, otherwise it will be difficult to send. 7. I only decorated a 15cm square cake. The amount of fresh cream used for decoration in the post is only used to decorate a 15cm square cake. It doesn't matter if the surface is not smooth. It can't be seen with a chocolate chip.