Recipe: Classical Chocolate Cake (Yogurt Edition)

Home Cooking Recipe: Classical Chocolate Cake (Yogurt Edition)

Notes:

Classical chocolate cake. A very rich chocolate cake, it is like eating chocolate, the entrance is instant, the taste is delicate and soft. The effect of the strong sunlight outside is not too satisfactory. Fortunately, the taste is great! I don't have to pay for it to start making it in the early hours of the morning.

Ingredients:

Steps:

  1. The bottom of the 6-inch mold is wrapped in tin foil, and a layer of unmelted butter is applied to the bottom and all around, then some low powder is sprinkled, and then the excess low powder is poured out. It is easier to remove the film by cutting a long strip of oil on the inside of the mold.

  2. Mixing low powder and cocoa powder

  3. Bitter sweet chocolate and butter melt and melt in water.

  4. Add yoghurt and sugar to the egg yolk and mix well. Pour the warmed chocolate butter solution into the mix.

  5. Add the low-powder and cocoa powder and mix well.

  6. Protein with lemon juice and sugar to the wet.

  7. Take 1/3 of the meringue and the egg yolk paste and mix well, then add the rest. Mix evenly.

  8. Pour into the mold and gently rub it a few times. Put in the oven that has been preheated. 180 degrees and 10 minutes and then 160 degrees and 25 minutes.

  9. After cooling, do not take the mold off, cover the plastic wrap and freeze it for another night or six hours. Sprinkle sugar powder before eating.

Tips:

No sugar reduction, not sweet. Because of the sugar-free cocoa powder, the bitter sweet chocolate has a high cocoa content.


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