Silky and Passionate Chocolate Cake

#cakebase .	70.5% black chocolate 25 grams
Cocoa powder 15 grams	Corn oil 40g
Salt 1g	Milk 70 grams
Cake flour 50 grams	Eggs 4 pieces
White vinegar 2 grams	Fine sugar 50 grams
# Sandwich .	Light cream 300g
Powdered sugar 25 grams	70.5% black chocolate 100 grams
#glazed noodles .	Milk 180g
Fine sugar 100 grams	Cocoa powder 40g
Gelatin tablets 8 grams	#Decoration
Chocolate Chips .	Fig .
Osmanthus .

Recipe for silky and rich chocolate cake

Step 1

Chocolate beans + cocoa powder + corn oil + salt, heat and stir until chocolate melts;

Step 2

Add milk and beat with egg beater until emulsified;

Step 3

Sift in the low-gluten flour and mix evenly;

Step 4

Crack the eggs, divide the egg yolks into the batter, and divide the egg whites into another clean bowl;

Step 5

Mix egg yolks and batter until smooth and set aside;

Step 6

Preheat the oven and add white vinegar and half of the caster sugar to the egg whites;

Step 7

After making light texture, add the remaining fine sugar and beat until it forms a large curved hook like an eagle's beak;

Step 8

Spoon 1/3 of the meringue into the batter and mix evenly with egg beaters;

Step 9

Pour the batter back into the meringue basin and use a spatula to stir evenly in a J-shaped pattern;

Step 10

Pour the batter into the mold at a height of 30cm, use the bottom of the spatula to make tic-tac-toe marks, then smooth the surface and gently shake out large bubbles;

Step 11

Place in the middle rack of the oven, bake at 150 degrees Celsius and 135 degrees Celsius for 22 minutes, then raise the heat to 170 degrees for the last 4 minutes to set the crust;

Step 12

During this process, pre-process the sandwich part, first add 50 grams of whipping cream and chocolate beans to the pot;

Step 13

Stir while heating until the chocolate melts into a paste, then refrigerate until ready;

Step 14

Once the cake is out of the oven, shake it lightly and let it sit until warm;

Step 15

Invert it onto oil paper, remove the oil cloth, and trim the four edges;

Step 16

Divide into three equal parts of 20*8cm;

Step 17

Whip the remaining whipped cream + powdered sugar until light texture, then add chocolate paste;

Step 18

Continue beating until stiff and stiff with clear texture;

Step 19

Put into a round mouth piping bag;

Step 20

Pour a layer of cream onto one layer of cake, then smooth the surface and freeze to set for 1 hour;

Step 21

To make a mirror surface, soak the gelatine sheets 15 minutes in advance and drain them. Add the milk, caster sugar and cocoa powder to the pot and stir to heat;

Step 22

At about 60 degrees, extinguish the heat and add gelatine sheets;

Step 23

Continue stirring until melted and cool until it resembles thin yogurt;

Step 24

Take out the cake, pour evenly over it, freeze for another 1 hour to set and enjoy.

Step 25

Finished product 1

Step 26

Finished product 2

Step 27

Finished product 3 Silky Chocolate Cake Recipes

△ Different ovens have different temperaments. The heat is for reference only. Please use the heat you are familiar with; △ The length of the cake slices can be decided by yourself; △ The facial liquid must have a certain consistency, otherwise it will not hang. Use a clean container underneath, and the dripping liquid can be recycled.