This is a modified version of the ordinary chocolate cake created by an English chef, who originally wanted to make a chocolate cake to fill his stomach, but found that the kitchen did not have the low-fat flour to make the cake, and to fill his stomach, he barely made a chocolate cake without flour, and found that it tasted great, and that the chocolate flavor of this cake was more delicious than the chocolate cake with flour.When it comes to making desserts, cream is a staple, and in the dessert-rich countries of Europe and the Americas, cream is divided into many categories.And in the UK, different desserts, different dishes require different creams, and you can't confuse that, because different creams have completely different taste and texture.Two types of cream are used here, unsalted butter, which is the yellow salt-free hard butter; one is Double Cream, which is a high-fat cream with a fat content of not less than 48%.It is not possible to replace it with ordinary cream, because ordinary cream is usually about 18% lactose.

WHAT YOU NEED

Ingredients

Two eggs.
Protein four
Sugar powder in moderation
Dark chocolate (more than 70% cocoa) 125 grams
English double cream 150 ml
The right amount of espresso coffee
Sugar-free chocolate powder in moderation
English double cream 150 ml
The right amount of espresso coffee
Appropriate amount of greaseproo for baking
20 grams of sugar

How TO MADE Chocolate sponge cake

Steps 1 to 4

1. First prepare the ingredients, preheat the oven 180°, brush the butter in the pan, and put on the baking greaseproof paper.

2. Put the protein in a clean, oil-free bowl, add 20 grams of sugar, stir, stir until hard, and use.

3. Add two egg yolks and 20 grams of white sugar to the serving bowl and place the serving bowl in a hot horizontal bottom pot (make sure the serving bowl is far away from the serving bowl so that no water enters the serving process)

4. It is made into sabayonne (i.e. silk-banded egg yolk).

Steps 5 to 8

5. Melt the chocolate in the cup with insulating water and cut out 30 g of butter.

6. Add 125 g of melted chocolate and 30 g of melted butter, add the sabayonne in step 3 for quick stirring, and finally pour quickly into the starter protein in step 2, stir evenly up and down, moving gently, but quickly, so as not to break the bubbles in the protein.

7. Pour into a preheated greaseproof paper oven and bake in a 180° oven for 12 minutes, then wait 10 minutes to open the oven.

8. Take the cake out and let it cool a bit.

Steps 9 to 12

9. Finish the edge of the cut and sift through the sugar-free chocolate powder.

10. Cut into small pieces and place in a plate to dissipate the hot air.

11. While waiting for the medium to cool, the quick sugar powder is applied to the double cream to the soft foam, poured into the concentrated coffee powder, stirred evenly, added to the baked chocolate cake according to personal preference, and done!

Handy cooking tips

　　1 You can put extra coffee cream on the cake until it is not hot, otherwise it will quickly flow around the cake.2 After baking, wait for more than 10 minutes.3 or that sentence, you can't skip a step.