chocolate cup cake

2024-08-20 09:50:01 Biscuits

Ingredients

Eggs 3
Low gluten flour 33g
Valrhona cocoa powder 10g
Fine sugar 40g
Valrhona Chocolate Coins 10g
Milk 30g
Corn oil 30g
Lemon juice 3 drops
Ganache: Whipped Cream 150g
Valrhona 70% Chocolate Coin 150g
Oreo Mini Cookies 12 pieces
Moisture-proof sugar powder A little

Steps

1. Prepare whipped cream and crushed chocolate coins

2. Simmer the light cream to 60 degrees (the edges are slightly bubbling), add the chocolate chips, shake until the light cream covers the chocolate chips, and let it sit for 5 minutes

3. Mix the chocolate and whipped cream in a circular motion

4. Mix well and let it sit overnight

5. Heat the milk until it is warm, add the chocolate coins, and stir until the chocolate melts

6. Add corn oil and stir

7. Mix and sift cocoa powder and cake flour

8. Add the milk and oil mixture, stir until there is no dry powder, then stir in the egg yolk

9. Mix until smooth

10. Add lemon juice to the egg whites, add sugar to the egg whites in 3 batches, and beat until dry foam

11. Fold the egg white and egg yolk paste up and down evenly

12. Place the paper cups into the 12-piece mold

13. Put the cake batter into a piping bag and squeeze it into the paper cup until it is 70% full

14. Preheat the oven to 155 degrees and set the upper and lower heat to the middle level for about 25 minutes

15. Remove from the mold and let cool

16. Take out the chocolate ganache, mix the chocolate ganache again with warm water, let it stand until it is ready for decoration, and then put it into a decoration bag with an 8-tooth decoration nozzle