This chocolate multi-flavored cake, as the name implies, contains a variety of chocolate flavors. It also uses different organization and different fineness to create a feast of taste buds. Mold: 15CM * 15CM square mold and 8 inch square plate (usually used by Jun)
|Eggs (chocolate butter cake)||1|
|Low gluten flour (chocolate butter cake)||47 grams|
|Granulated sugar (chocolate butter cake)||25 grams|
|Butter (chocolate butter cake)||50 grams|
|Dark chocolate (chocolate butter cake)||50 grams|
|Milk (chocolate butter cake)||20 grams|
|Baking powder (chocolate butter cake)||1.5g|
|Baking soda (chocolate butter cake)||1 g|
|Eggs (chocolate sponge cake)||2 pcs|
|Granulated sugar (chocolate sponge cake)||6 (egg yolk) + 12 (protein) grams|
|Low gluten flour (chocolate sponge cake)||25 grams|
|Cocoa powder (chocolate sponge cake)||10 grams|
|Milk (chocolate sponge cake)||16 grams|
|Salad oil (chocolate sponge cake)||16 grams|
|Light cream (mousse liquid)||200 g|
|Granulated sugar (mousse liquid)||15 grams|
|Lemon Juice (Mousse Liquid)||5ml|
|Milk (mousse liquid)||10 grams|
|Gelatin tablets (mousse liquid)||2 tablets|
|Water (sugar liquor)||30g|
|Granulated sugar (sugar liquor)||10 grams|
|Rum (sugar liquor)||10 grams|
Chocolate butter cake: Cut chocolate and butter into small pieces.
After dissolving in water, add sugar and milk and mix well.
After letting it cool for a while, add egg liquid and mix well.
Sift in a powder mixture of low-gluten flour, baking powder, and baking soda, mix well.
Prepare an 8-inch square plate and pad it with tin foil. Pour the chocolate butter cake liquid from the previous step, smooth it out and shake it twice.
Put in the preheated oven, middle layer, heat up and down at 180 ℃ for 10 minutes.
Take it out after baking, tear open the tin foil around, let the cake cool down slowly, use a knife to cut the cake into 15CM * 15CM square cake slices.
Cut off the extra leftovers, put them in a baking tray, and put them in the oven and fire at 200 ° C for 200 minutes. Bake until crisp.
Crush the crunchy side material and set aside.
Now let's make a chocolate sponge cake. Separate the egg yolk and egg white. Whip the egg yolk with fine sugar and mix well.
Add milk and salad oil and beat well.
Sift in low powder and cocoa powder, mix well.
Add sugar to beat the foam until wet, but not wet. I usually hit the egg whisk, and it stopped with two drooping sharp corners.
Mix 1/3 of the egg white with the egg yolk paste, then pour the egg yolk paste into the egg white bowl and continue to mix evenly.
Pour into the mold, into the oven, middle layer, heat up and down 185 ℃, 15 minutes.
After baking, cool and demold, and cut off the uneven part of the upper layer. Leave a flat piece of cake for use.
To make the cake liquid, add sugar, lemon juice, rum to the light cream, and use the electric whisk to make a clear pattern.
Add the extra scraps of chocolate butter cake to the whipped cream and mix well.
Heat the milk, add gelatin slices that have been soaked in cold water, and mix well. Pour into the cream and mix well to make a mousse.
To make the sugar liquor, pour the fine sugar into the water, heat it until the sugar is completely dissolved, then pour the rum after cooling, and the sugar liquor is ready.
Take out the chocolate butter cake, put oil paper on the bottom of the mold, put the butter cake, brush with sugar liquor, and brush more.
Pour half of the mousse liquid and smooth it out. Put the chocolate sponge cake brushed with sugar liquor on top of the mousse liquid. Pour the remaining mousse liquid and smooth it out. In fact, it is very simple. From bottom to top, it is chocolate butter cake-sugar liquor-mousse liquor-chocolate sponge cake-sugar liquor-mousse liquor.
Put in the refrigerator and refrigerate overnight. Take it out the next day and blow it around the mold with a hair dryer, you can easily take the cake out of the mold and slice it. The cutting process should be quick. The bottom of the mold is lined with greased paper, which is also to easily move the cut cake into the plate.