Cocoa cheese cake(ke ke zhi shi dan gao )

Cocoa cheese cake

Introduction:

"Today's Cocoa frozen cheese is a birthday cake for Tuo PA, because he likes chocolate taste, so the main ingredients and ingredients are basically cocoa, simple and pure color, which is a very masculine cake. If you want to make a delicious cake for him on Valentine's day, you might as well try this one. But Tuo Ma, because it's for many people, uses a 10 inch mold. Generally, she can't use such a large one for herself. So if you make an eight inch portion, please halve it, and a six inch portion, please halve it. It's a cake with rich and fragrant taste. It's very suitable for your beloved

Production steps:

Step 1: put 4 whole eggs in the basin, use the electric egg beater to make coarse bubbles at low speed, then add 120 grams of powdered sugar, and beat them at high speed until the head doesn't flow down.

Step 2: turn the salt free butter in the microwave oven for 30 seconds until it dissolves. Add it to the whipped egg and beat it with the beater.

Step 3: sift the low gluten flour and cocoa powder.

Step 4: add the powder into the egg liquid, stir it evenly with a rubber scraper, then pour it into the mold, preheat it in the oven, heat it up and down 180 degrees, put it in the middle layer, bake it for 25-30 minutes, and then take it out to cool.

Step 5: while baking the cake, soften the salt free butter and cream cheese at room temperature, and then beat with an egg beater at low speed until smooth.

Step 6: take another basin, thaw the cream to about 4 degrees, and use the egg beater to beat it at high speed until the lines do not disappear.

Step 7: scrape the whipped cream into the cheese paste.

Step 8: stir evenly at low speed.

Step 9: soak Geely Ding powder in cold water for 1-2 minutes, then put it into microwave oven and turn high heat for 30 seconds until the liquid color is clear, put it into step 8 after it is slightly cool, and stir evenly at low speed.

Step 10: pour the cheesecake paste onto the cooled cocoa sponge and refrigerate for more than 4 hours.

Materials required:

Eggs: 4

Low gluten flour: 90g

Cream cheese: 375g

Salt free butter: 250g

Powdered sugar: 120g

Cocoa powder: moderate

Fresh cream: 250g

Geliding powder: 20g

Stick biscuit: right amount

Water: 100ml

Note: before eating, sieve the cocoa powder evenly, wrap the mold with a hot towel, carefully demould the mold, and finally insert the chocolate decoration piece and stick biscuit.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Ke Ke Zhi Shi Dan Gao