Recipe: Dark chocolate cream cake

Home Cooking Recipe: Dark chocolate cream cake

Notes:

朋友 Friends who like to eat dark chocolate can try ???????? Cake with cocoa powder instead of low-gluten flour and melted dark chocolate mixed baking, taste good to no friends ????!! ️ If the room temperature is too low, the production process will be very hard!! ️???? The amount of this formula is not much, about 4 to 6 people. ???????? My baking tray size (inner diameter) is 20×30cm ???????? The steps I wrote are really not suitable for beginners, because I am afraid that you can’t see Too much understanding. Suitable for those who have done many hurricanes and are more successful, hahaha

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Make a cream filling first. The creamy filling is actually a mixture of vanilla cream filling and whipped cream after the hair. The specific steps of vanilla cream filling can go to see the video of Tinrry's 'Teach you to make vanilla puffs'. She is super detailed, and I follow her video. Let me briefly describe the steps: a. Use a milk pot to boil milk + vanilla with a small fire; b. Stir the egg yolk + fine sugar and add the sieved low-powder to a fine, dry powder-free state. It doesn't matter if there is no melting; c. While stirring the material in b, slowly pour a into b; just start to pour a little bit, too much to fear that the egg yolk will ripen agglomerates. (It is really recommended that students who have not done vanilla stuffing go to see Tinrry's video) d. Sift c and pour it back into the milk pot until the water evaporates. The material in the pot is mushy and away from the fire; e. Pour d into the clean Cover the bowl with a cling film and put it in the refrigerator to cool it. At this point, I am ready to start the operation of the cake part.

    1. Make a cream filling first. The creamy filling is actually a mixture of vanilla cream filling and whipped cream after the hair. The specific steps of vanilla cream filling can go to see the video of Tinrry's 'Teach you to make vanilla puffs'. She is super detailed, and I follow her video. Let me briefly describe the steps: a. Use a milk pot to boil milk + vanilla with a small fire; b. Stir the egg yolk + fine sugar and add the sieved low-powder to a fine, dry powder-free state. It doesn't matter if there is no melting; c. While stirring the material in b, slowly pour a into b; just start to pour a little bit, too much to fear that the egg yolk will ripen agglomerates. (It is really recommended that students who have not done vanilla stuffing go to see Tinrry's video) d. Sift c and pour it back into the milk pot until the water evaporates. The material in the pot is mushy and away from the fire; e. Pour d into the clean Cover the bowl with a cling film and put it in the refrigerator to cool it. At this point, I am ready to start the operation of the cake part.

  2. 2. The cake part has a very high temperature requirement because the chocolate is easy to solidify... a. Chocolate + milk melts in water and stirs them into a smooth and delicate liquid; b. After the liquid in a becomes smooth, in a Add the egg yolk and mix well; c. Add the sieved cocoa powder to b and stir until it is smooth and free of particles, then set aside for use. If the room temperature is low, it can be properly insulated with water to prevent solidification; d. Send the egg white + fine sugar to the state of small pointed hook; e. Take a small portion of the protein cream from the d part and mix it with the chocolate cake of the c part; It's very hard, but it will be evenly mixed with patience.) f. Pour all the mixed e-materials into the remaining meringue d and mix them as quickly as possible to avoid defoaming. g. Mix all the chocolate cake batter and pour it into the baking sheet of the oiled paper. Put it in a preheated oven and bake it at 180 degrees for 15 minutes. h. After the oven is baked, turn the cake upside down, tear off the oil paper and cool. The cake part is ready. When the cake is cool, let's whipped cream.

  3. 3. This part is a mixture of a portion of the vanilla cream filling with a light cream that will be sent. a. Remove the vanilla cream filling in the refrigerator and stir it with a spatula until it is smooth; b. Send 200ml of whipped cream until the texture does not disappear; c. Send a small portion of the whipped cream Add to the vanilla filling and mix well. Pour in the remaining whipped cream and mix well. This creamy filling is ready.

  4. 4. This part is the step of setting the surface. a. The cooled cake is cut into two pieces from the middle with a knife; b. Flatten all the cream filling on one of the cake sides and then stack another cake; (When the cream is finished, don't be afraid, not Greasy, ice cream-like taste) c. After a little shaping, put it in the refrigerator for about 1 hour, remove it with a knife, and cut the cake according to the size you like. Then pose, or eat...

  5. I am done. Let's enjoy it~


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