Chocolate Almond Cake (qiao ke li xing ren dan gao )

Chocolate Almond Cake

Introduction:

"The chef is a chocolate chef. He likes to eat chocolate and make all kinds of delicious food with chocolate. Cake is one of them. Especially in winter, making some chocolate cakes is especially suitable for this season! Increase the heat, but also meet the taste, why not do it! This time the chef made a chocolate almond cake with a little cream. Let's have a look. Is it a big difference to add some decoration to the chocolate cake? Today, the chef would like to share with you some experience of decorating naked cake. Now the naked cake can be fashionable, look at some famous food blog, most of them make naked cake to show. In fact, as long as it is a relatively successful cake, it can be decorated appropriately according to the color and size of the cake. If it's a light colored cake, you can add some colorful fruits (such as strawberries, blueberries, kiwifruit, yellow peach, etc.) after adding some cream to look at the bright and attractive color of the whole cake. If it's a chocolate colored cake, it's suggested to add some cream and decorate it with a dark single fruit (such as cherries, or blueberries), so that the effect seems to be higher oh Large cakes can be sliced, and then decorated on the top after each layer of stuffing, accumulating several layers of feeling more beautiful; while small cakes can only be superficial, and the top is decorated properly, which is simple and generous. This time, the chocolate cake is relatively small, with two 4-inch Savarin molds (also suitable for a 6-inch cake), and the chef decorates it with cream and blueberries. Does it look very attractive? With chocolate and almond powder, it's delicious. There's rice

Production steps:

Step 1: preheat the oven to 160 degrees. Get the materials ready. Mix the powder evenly and sieve for standby. The egg yolk protein was separated and placed in an oil-free and water-free egg basin.

Step 2: mix chocolate and corn oil and melt in 60 degree hot water.

Step 3: mix the chocolate mixture with the egg yolk.

Step 4: add milk and mix well.

Step 5: add the sifted powder and stir gently. Above the best steps in the egg yolk basin under a basin of warm water about 30 degrees, to avoid chocolate coagulation, so that the batter is too thick.

Step 6: add white sugar into the protein three times, and beat until there is a sharp hook.

Step 7: mix the protein and chocolate paste in three times. 8.9.10.

Step 8: pour into two 4-inch Savarin molds. (also suitable for six inch cake mold).

Step 9: put the preheated oven at 160 ℃ for 22 minutes. If it's a six inch mold, 160 degrees, 40 minutes.

Step 10: turn the cake upside down, cool and demould it, cream it and decorate it with blueberries.

Materials required:

Almond powder: 15g

Dark chocolate: 15g

Cocoa powder: 15g

Low powder: 40g

Corn oil: 25g

Milk: 45g

Eggs: 2

Fine granulated sugar: 55g

Cream: 100g

Sugar: 8g

Blueberry: moderate

Note: This recipe is suitable for two 4-inch Savarin molds or one 6-inch cake mold.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Xing Ren Dan Gao