Recently, snacks have always been inseparable from the taste of chocolate, tasting chocolate in winter always makes you feel delicious, even though it's cold outside, it's warm inside, a cup of coffee, a few chocolates, snacks from the heart will also feel warm.Does this cake remind you of Oreo today? I made it the other day, and I think it's better to eat it myself, it's a very thick chocolate cake with a thick fruit-flavored cream sauce, a thick cake-flavored cream sauce, not so sweet, and the fruit-flavored cream sauce isn't sweet either.One by one, in a few minutes, my family and I paid for it all, both adults were stupid at home twisting and turning, licking and licking, sucking and sucking, ha ha, dessert makes life more interesting.The method of making chocolate cake with cream, a total of 12 steps 1/12. First make chocolate dough (butter 50 grams of starch powder 25 grams of starch egg butter 10 grams of starch cocoa powder 6 grams of low starch powder 68 grams of starch salt a little bit) soften the butter at room temperature, add the salt starch sugar powder and then stir slightly, mix twice with the egg yolk and stir evenly.2/12. Low powder and cocoa powder are mixed twice through the sieve and then sifted and mixed.3/12. After mixing, wrap in a preservative film and refrigerate for 2 hours.4/12. Remove and cut into 0.3 cm thin slices.5/12. The shape is pressed with a biscuit mold and then printed on the surface with a flower print with a moon cake painting.6/12. Preheat the oven to 180 degrees for about 15 minutes.7/12. Re-production of raspberry cream sauce (material: butter 50 grams, clarified water 12 ml, white sugar 28 grams, whole egg juice 28 grams, raspberry jam 20 grams)8/12. Sugar and water cooked to about 118°C.9/12. Continue to beat the eggs at high speed, and slowly pour the eggs into the syrup until they cool down.10/12. Occasionally add butter to the paste and stir.11/12. It takes 5 to 10 minutes to form.12/12. Add raspberry jam, stir evenly, squeeze onto the biscuit, and then cover with another piece of chocolate cake to refrigerate and mold.Full screen steps Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Step 11 Step 12 Tip ** When baking biscuit dough, a layer of preservative film can be applied, which makes it easier to peel, and the dough does not crack easily, so it is well shaped.** When printing patterns with mooncakes, sprinkle a little flour on the flowers to prevent sticking.It's easier to heat the egg yolk with cream sauce, and it's a little lighter in color.The butter used in the cream sauce should be completely softened into a cream-like paste, which needs to be beaten in the egg juice for 5 to 10 minutes to form.Recommendation (4040) Shared by: Collection (586) This recipe is copyrighted by the author and may not be reproduced or used in its entirety or in any part without permission. You may also like more>> Chocolate finger biscuits, strawberry muffins, strawberry cream bubbles, blackberry forest, red bean cake, double skin cream, chocolate doughnuts I would like to comment: A total of 11,435 views, 0 comments Related knowledge 1 How to choose cream_ Storage of cream_ Storage of cream_ Preparation tips_ Consumption method 2 Effects and effects of cream_ Nutritional value of cream_ Consumption taboos 3 Effects and effects of cream 3 Effects and effects of cream 3 Effects and effects of cream 3 Effects and effects of milk 4 Effects and effects of milk 4 Effects and effects of milk 4 Effects of milk 4 Effects of milk 4 Effects of milk 4 Effects of milk 5 Effects of chocolate 5 Effects of chocolate 6 Effects of chocolate 6 Effects of chocolate 6 Effects of chocolate 6 Effects of chocolate 6 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate 8 Effects of chocolate"© Copyright 2013 www.dachuyi.com All rights reservedPowered by 彭邦科技 桂ICP prepared by 2020006802-4"

WHAT YOU NEED

Ingredients

How TO MADE Chocolate cake with cream

Steps 1 to 4

1. First make the chocolate dough (butter 50 grams of starch powder 25 grams of starch egg butter 10 grams of starch cocoa powder 6 grams of low starch powder 68 grams of starch salt a little bit) soften the butter at room temperature, add the salt starch sugar powder mix evenly and then mix slightly, mix twice with the starch mix mix evenly.

2. Low powder and cocoa powder are mixed twice through the sieve and then sifted and mixed.

3. After mixing, wrap in a preservative film and refrigerate for 2 hours.

4. Remove it and cut it into 0.3 cm thin slices.

Steps 5 to 8

5. The shape is pressed with a biscuit mold, and then the surface is printed with a flower print with a moon cake painting.

6. Preheat the oven at 180 degrees for about 15 minutes.

7. Re-production of raspberry cream sauce (material: butter 50 grams, clarified water 12 ml, white sugar 28 grams, whole egg juice 28 grams, raspberry jam 20 grams)

8. Sugar and water boiled to about 118 °C.

Steps 9 to 12

9. Continue to beat the egg juice at high speed, and slowly pour it into the syrup until it cools down.

10. The butter is stirred with the addition of a paste.

11. It can be molded in 5 to 10 minutes.

12. Add the raspberry jam, stir evenly, squeeze on the cookie slice, then cover with another piece of chocolate cake and refrigerate.

13.

Handy cooking tips

　　The biscuit dough can be coated with a layer of preservative film, which makes it easier to open, and the dough is not easy to crack, good shape.** When printing patterns with mooncakes, sprinkle a little flour on the flowers to prevent sticking.It's easier to heat the egg yolk with cream sauce, and it's a little lighter in color.The butter used in the cream sauce should be completely softened into a cream-like paste, which needs to be beaten in the egg juice for 5 to 10 minutes to form.