Chocolate dirt cake recipe

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Complete materials (separate egg yolk and egg white for standby); Preheat 150 degrees

Chocolate dirt cake recipe
Prep:
Cook:
Total:
Level: Intermediate
Yield: 8 servings

Ingredients

Cocoa chiffon part
low-gluten flour 50 g
berry sugar 50 g
Water 50 g
salad oil 40 g
Egg 3
Cocoa powder 10 g
Chocolate Ganache part
Chocolates 15 g
unsalted butter 15 g
Drenching surface (Milk cover) part
unsalted butter 180 g
berry sugar 18 g
Chocolate Ganache 12g

Instructions

  • Cocoa chiffon part:  Complete materials (separate egg yolk and egg white for standby),Preheat 150 degrees.

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  • salad oil Heat for 2 minutes or cook over low heat until slightly bubbling(there is no microwave oven, so is heating with a pot).

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  • Mix and sift the low gluten flour and cocoa powder while it is hot (hot ensure the pieces).

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  • Use a manual egg beater to stir evenly.

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  • After cooling until not hot, add egg yolk(it must not be hot before pouring in the egg yolk to prevent the batter from scalding the egg yolk!),After adding egg yolk, the batter becomes a little dry. Don't worry, it's time to add water!

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  • After the egg yolk is absorbed, add water and stir until there are no particles (the batter has no oil-water separation, fine, smooth and shiny),This step lays the delicate taste of the dirty cake.

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  • Beat protein: add fine granulated sugar three times,Beat to neutral foaming.

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  • The protein has lines, and the egg beater has a short straight tip.

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  • Add one-third of the protein to the cocoa batter and mix well (this small part is jokingly called "sacrifice king").

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  • Pour the mixture of "sacrifice Jun" into the remaining protein paste and stir well.

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  • Pour into the mold (70% full), Shake out bubbles.

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  • Put it into the middle and lower layers of the oven,Bake at 150 degrees for 40 minutes.

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  • Adjust the temperature and time according to your own oven temper (pay attention not to open the oven halfway),Coco chiffon finished .

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  • Chocolate Ganache (grid line): Material preparation: Chocolate chopped,the ratio of chocolate to whipped cream is 1:1.

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  • Heat in water and melt chocolate (the temperature should not be too high, the water temperature is 40 ~ 50 ℃).

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  • Add cream and mix well.

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  • Stir until well mixed without particles (thick and smooth like yogurt).

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  • Noodles with cream sauce,Materials are ready.

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  • Light cream with sugar.

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  • Add 12 grams of the previous step's Chocolate Ganache.

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  • Stir at low speed.

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  • Beat it to a slightly thick paste (send it until the lines just appear. It's too thick. It can't slide naturally when drenching the face. There's no feeling of snow cover!).

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  • Well, now we have finished: cocoa chiffon, chocolate grid line, cream sauce for drenching, only the last step from the net red diry cake - Mounting flowers!

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  • Completely cooled chiffon, demoulding.

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  • Dig a small hole in the center of the top of the cake embryo.

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  • Add cream sauce.

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  • Add cream sauce; Apply until slightly sagging.

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  • Sprinkle cocoa powder with a stainless steel ball sieve.

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  • Decorate with chocolate ganache and draw grid lines.

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Tips

The quantity of this prescription is one 6-inche, which can make three 4-inche / two 5-inche;

Cocoa powder will defoaming the protein paste, so the mixing speed should be fast!

Pay attention to the extent that the drenching surface is sent with cream sauce. It will be embarrassing after beating, and it will not reach the beauty of hanging; If it's not enough or too thin, it doesn't look good to flow directly.

Nutrition Facts

Per Serving ( 109 g ) :
calories424 calories
carbohydrate58 g
cholesterol24 mg
fat22 g
fiber2.4 g
protein3.8 g
saturatedFat6.4 g
sodium379 mg
sugar44 g
transFat0 g

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