The amazing leaves, similar to the raw flavor, are my favorite chocolate cake, and I can't stop eating them.I'm lazy, I only make a few leaves, the more the better.

WHAT YOU NEED

Ingredients

65 grams of chocolate cake
45 grams of unsalted butter
37 grams of cream
60 grams of fine sugar
35 grams of cocoa powder
12 grams of low-fat flour
Three eggs.
30 grams of chocolate leaves
One six-dimensional mold

How TO MADE Chocolate leaf cake

Steps 1 to 4

1. 65 grams of chocolate and 45 grams of butter diluted in water.

2. The temperature at which 37 g of light cream dissolves in water on human skin (about 36 degrees)

3. Separation of 3 proteins and egg yolk.

4. Mix egg yolk and dissolved chocolate butter evenly.

Steps 5 to 8

5. Add the light cream to the chocolate mixture and stir evenly.

6. 35 g of screened cocoa powder mixed evenly with 12 g of low starch flour.

7. Add to the chocolate paste and stir evenly.

8. Mix the chocolate paste evenly.

Steps 9 to 12

9. (If the temperature is low, it is recommended to insulate the chocolate paste with insulating water, because when the chocolate paste is too low, it becomes too thick and difficult to mix with the protein.)

10. ）

11. The protein is gradually added to 60 g of sugar, giving it a shiny, non-rough, upright, moist foamy appearance.

12. Water bath method, oven preheated to 180 degrees.

Steps 13 to 16

13. Take 1/3 of the protein and mix the chocolate paste evenly, then add all the remaining protein, mix evenly, and the mixed paste has a luster.

14. The mixed chocolate paste is poured into a 6-inch mold and shaken until the surface is even.

15. Water bath method, oven middle layer, up and down fire, 180 degrees, 20 ⁇ 25 minutes.

16. This cake is less powdery, and when baked it seems to be semi-cooked; after being removed from the oven, it is placed on a shelf to cool, cooked, and then the whole mold is placed in the refrigerator to cool.

17. The leaves are washed and dried, and the deeper the pattern, the more beautiful the leaves will be.

18. 30 g of chocolate waterproofing

19. Coat the chocolate on the back of the leaves, preferably with several layers.

20. Place the chocolate leaves in the refrigerator for more than 10 minutes, help remove the leaves with a toothpick or chopstick, refrigerate for backup.

21. Chocolate cake is out of shape.

22. Final decoration: sugar powder is screened on the surface of the cake, and the chocolate leaves are placed on the cake.

23. Chocolate leaf cake.

24.

Handy cooking tips

　　How to make chocolate leaves: Pick some leaves that you think are beautiful, wash them and dry them.30 grams of dark chocolate waterproofing heated dissolved, dissolved dark chocolate liquid dipped with a brush applied to the back of the leaves.Then let the leaves sit until the dark chocolate solidifies.(If the leaves you have picked are softer, rub them together with paper or a preservative bag, and place the leaves on top at will, so that the chocolate leaves keep a more natural curve after solidification.)After the leaves have solidified, try not to operate them directly with your hands, the high temperature of your hands will affect the effect.My recipe is dark chocolate, but if you like it sweet, you can change it to milk chocolate or add more sugar.The cake is semi-cooked, and after refrigeration, it tastes raw.