How to make love chocolate cake

Love chocolate cake

Original pound cake material: 100g butter, 100g sugar powder, 18 spoon salt, 100g egg, 100g low gluten flour, 2G of baking powder

How to make love chocolate cake

Chocolate pound cake material:

How to make love chocolate cake

Butter 100g

How to make love chocolate cake

Sugar Powder 100g

How to make love chocolate cake

18 scoops of salt

How to make love chocolate cake

Egg 100g

Low gluten flour 70 g

Sugar free cocoa powder 30g

Baking powder 2G

Chocolate 30 g

The practice of love chocolate cake

1. Make a original pound cake first:

a. Butter softens at room temperature, and stir with sugar powder twice to the white and fluffy state, so that the butter is fully covered with air.

b. The eggs are scattered at room temperature, and they are added in about 4 times. Each time, it should be added after stirring completely, and the mixing action shall be repeated until the whole fusion is achieved.

c. Add the powder which has been mixed and sifted, and stir with a rubber scraper to the state without powder particles.

d. Put in the baking mold, put in the oven preheated to 170 degrees, bake for about 40-50 minutes. (after baking for about 10 minutes, when the surface is skinned, take out and row it from the middle, and then go into the oven and continue baking until cooked, so there will be a beautiful crack in the baked cake.)

2. After the baked original flavor pound cake is completely dried, it is divided into several thick pieces. The thickness is subject to the height of the heart-shaped pressing die, and the heart-shaped cake block is pressed out by the heart mold for standby. (the length of the heart cake is a little longer than the cake mold, so that it can be stuck tightly and will not shift when it is inserted)

3. Then prepare the chocolate pound cake material:

a. Butter softens at room temperature, and stir with sugar powder twice to the white and fluffy state, so that the butter is fully covered with air.

b. The eggs are scattered at room temperature, and they are added in about 4 times. Each time, it should be added after stirring completely, and the mixing action shall be repeated until the whole fusion is achieved.

c. Add the powder which has been mixed and sifted, and stir with a rubber scraper to the state without powder particles

d. Finally, add melted chocolate and stir evenly

e. First pour a little chocolate cake batter into the baking mold, about 14 in height, then put the heart cake into the cake, and then pour the remaining cake paste

f. Put in the oven preheated to 170 degrees and bake for about 40-50 minutes (during the baking, I took out a line after 10 minutes according to the habit of baking pound cake, and thought it could be covered a little higher. In fact, because there is already a baked heart-shaped cake, it is not as good as not to cover it.)

g. After the cake is completely dried and cooled, cut it open. There is a heart in the middle. Is there a surprise feeling^_^

Supplement:

1. The key of this cake is the discharge of the middle heart slice cake. The length of the prepared heart cake slice is a little longer than the length of the cake mold, so that it can be stuck tightly when it is inserted and will not shift.

2. The heart type die should be of the right size, and the size is better than half of the height of the baking mold. If the die used like me is a little bigger, a cake can only press out one heart, the length must be insufficient. Finally, it is necessary to use two cakes to splice together and press one piece to make it strong enough and then plug it tightly (see the left picture below). Baking does not affect the overall effect.