[How to make chocolate deciduous cake]_Home made chocolate deciduous cake_How to make chocolate deciduous cake_How to make chocolate deciduous cake
As a veteran eater, whenever you see someone else make a good dish, you must be hit hard.
I will now introduce the practice of a chocolate deciduous cake. After you carefully read it, you will have a lot of gains1.
121 Heat water and stir until the chocolate and paste are completely dissolved.
Remove the bowl from the water 2.
212 first made extra rich chocolate cake.
Cut the butter and dark chocolate into small pieces 3.
Add granulated sugar to the melted fat and chocolate liquid and stir well 4.
Add the eggs and stir well.
12 Finally add water and stir well.
21 Sift low flour, cocoa powder, baking powder and sieve into chocolate mixture.
Stir thoroughly to make a chocolate cake batter 8.
A thin layer of 6-inch round cake mold is coated to prevent sticking.
Pour the chocolate cake batter into the mold, add it to the middle layer of the preheated oven at 170 ° C, and bake for 50 minutes to 1 hour until the cake is completely bulged. Insert the toothpick into the center of the cake. After removing the toothpick there is no residue on the toothpickIt means that it is baked 9.
The baked cake is cooled to the point that it is not hot and can be demoulded.
After the cake is completely cooled, spare 10.
Next, let ‘s look at how to make chocolate cream: dark chocolate and paste into small bowls, pour in animal-based fresh cream11.
Heat water and stir continuously until the mashed and chocolate is completely dissolved (you can also heat it in the oven for about 30 seconds, remove and stir until the cream and chocolate melt).
After cooling, add rum and stir well.
Put it in the refrigerator, instead of taking it out and stirring it until it becomes thick and smooth as shown in the picture, it is ready to use.
After cooling the extra rich chocolate cake, cut off the top part and cut it into four pieces 14 with a knife.
Take a piece of cake on the inlaid flower stand, put the raspberry jam in the inlaid flower bag, cut a small hole at the tip of the inlaid flower bag, squeeze the raspberry jam in a circle on the cake piece (the hole can be cut smaller to prevent the jam from getting too crowdedthick.
The amount of jam per layer is about 60 grams) 15.
Cover one slice of cake, squeeze a layer of chocolate cream in the same way, cover a third slice of cake, squeeze another layer of raspberry jam, and cover with the last slice of cake 16.
Use a spatula to spread the remaining chocolate cream evenly on the top and sides of the cake.
Place chocolate leaves on top of the cake and sprinkle with some cocoa powder for decoration.
A circle of toasted almond flakes sticks to the bottom of the cake and the cake is ready.
Put the finished cake in the refrigerator for 4 hours and cut into pieces. 17
How to make chocolate leaves: Pick some leaves that you think are beautiful, wash them and dry them.
30 grams of dark chocolate are melted and heated under water, and the melted dark chocolate liquid is dipped in a writing brush on the back of the leaves.
Then leave the leaves to stand until the dark chocolate has set.
(If the leaves you pick are relatively soft, knead them with paper or a fresh-keeping bag, and place the leaves at will, so that the chocolate leaves can maintain a more natural radian after solidifying.
After the dark chocolate has solidified, the leaves are torn off and the chocolate leaves are ready.
You can decorate the cake with chocolate deciduous cake on the surface of the cake. This dish may seem complicated, but if you focus on it, you can make it in a few times.
In addition, if you open a small stove for yourself, your mood will become more beautiful, and people will naturally be healthier.