This cake is simpler, more maneuverable, has a slightly larger amount of butter than the sponge cake, has a softer taste, and is more flavorful, and friends who do not like sweets can adjust the amount of sugar.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
White sugar 70 grams
85 grams of unsalted butter
50 grams of chocolate
Two eggs.
A little sugar.

How TO MADE Chocolate cake

Steps 1 to 4

1. Summary of materials

2. When the two whole eggs are mixed into a large foam, add all the sugar, stir for 6 to 7 minutes at high speed with an electric egg beater, until a fine foam is formed and the pattern does not disappear for 10 seconds.

3. Add the low-fat flour through a sieve and stir up and down in the upper egg dough (remember not to stir, oh, avoid defrosting), stir evenly until the flour is dry.

4. The butter is completely melted and 2 tablespoons of the next step dough is mixed with it to make a butter paste.

Steps 5 to 8

5. At this point, the chocolate can be warmed up for softening.

6. The butter is then poured into the remaining dough and stirred evenly.

7. The oven can now be preheated to 170 degrees.

8. The softened chocolate is mixed with the dough and stirred evenly, after which the chocolate dough is poured into the mold and baked at 170 degrees for 20 to 25 minutes.

9. After cooling, sprinkle some sugar powder or decorate the surface with chocolate pencils.

10. In an attempt to save money, the sugar powder is spread directly, not evenly, and you can use a small sieve to gently shake it to make it more even and beautiful.

11.

Handy cooking tips

　　Causes of cake cracking: 1. eggs are too hairy; 2. too long stirring makes the flour firm; 3. dough is stirred unevenly; 4. oven temperature is too high.In addition, the dough is not stirred loosely enough, and the amount of sugar and oil is reduced, which may cause the baked cake to be harder.This post is part of our special coverage Africa Day.