Recipe: Dark chocolate cream cake

Home Cooking Recipe: Dark chocolate cream cake

Notes:

I am very interested in cake rolls recently, but I am always not good at it. The formula that was inadvertently seen in poco, without rolling up, was deeply attracted by the cut pieces. Made with Favna 66% dark chocolate beans, rich chocolate flavor, with sweet cream, really delicious! Share it to everyone~ Original post: http://my.poco.cn/myBlogDetail-htx-id-7485741-userid-64450527-pri--n-0.xhtml

Ingredients:

Steps:

  1. Pour the instant coffee powder into a small bowl, add 1 tablespoon of hot water, and stir until the coffee powder dissolves. Dark chocolate is cut into fine chips for use.

  2. Low-gluten flour, cocoa powder, and baking powder are mixed and sieved.

  3. The whole egg is broken into a large bowl and the bowl is heated in hot water. Beat the eggs with an egg beater. Use low speed first, then hit the foaming, continue to beat with high speed.

  4. Spend about 2 minutes and pour in fine sugar. Continue to send, as the hair is carried out, the egg liquid will become thicker and thicker.

  5. Always send the eggs to a clear line, lift the eggbeater, the dripping egg paste will not disappear immediately, and the eggs will be sent.

  6. Pour the first ready coffee solution into the good egg.

  7. Pour the flour mixture into three portions and mix evenly with a squeegee. When mixing, it should be fast and even, and mix it from the bottom to avoid excessive defoaming of the eggs. Then pour the chocolate into the mixture and mix it slightly.

  8. Pour the batter into a baking sheet covered with oiled paper and tap the bottom. Then put it into a preheated oven, fire it up and down in the middle layer at 180 degrees, and bake it for 8-10 minutes.

  9. Put a piece of oil on the chopping board, spread the cake on the oiled paper, and remove the baking paper at the bottom. Cool the cake to room temperature.

  10. The whipped cream is added to the white sugar and sent to the hardness of the scented flower. Apply the light cream to the cooled cake piece. Cut the cake into 4 pieces, 2 pieces and 2 pieces. (It’s ok to slice and then smear the cream~ the cake will be more beautiful overall!)

Tips:

This cake is hot and torn off the oil paper to retain some of the cake skin. The cake skin has always been the reason I like sponge cake, but the cake is very hot, I can't get my hands, I keep some on the oil paper. Next time you have to endure pain! ! I don't know if I can keep it all~


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