The classic chocolate cake

WHAT YOU NEED

Ingredients

Dark chocolate (favnatano with 64% cocoa) 90 grams
70 grams of cream
Salt-free fermented butter 80 grams
96 grams of egg yolk
148 grams of protein
Fine sugar (for egg yolk) 64 g
72 grams of refined sugar (for protein)
48 grams of cocoa powder
42 grams of low-fat flour

How TO MADE The classic chocolate cake

1. 80 g of unsalted fermented butter and 70 g of light cream are placed in a small milk pan, heat until slightly boiling, turn off the fire, add 90 g of dark chocolate broken into small pieces, set for 2 to 3 minutes, stir gently evenly with a wooden spoon, do not over-shake

2. Mix 96 g of egg yolk and 64 g of refined sugar (for egg yolk) into a stirring bowl, stir with eggs until the refined sugar is completely dissolved, place the stirring bowl in 50 to 60 degrees hot water until the temperature of the egg yolk reaches 37 degrees, remove the stirring bowl from the hot water

3. 3 Pour the chocolate solution into the egg yolk solution 2 to 3 times and stir evenly with the egg yolk until it is soft and shiny.

4. 148 g of protein is placed in a clean, oil-free, water-free stirring bowl, used with an electric egg-breaker to speed up, until the overall color is snow-white mousse-like, 72 g of fine sugar is added at once, and continues to speed up until the egg-breaking head is lifted, the drooping cream protein can form a large curved moist foaming state

5. 48 g of cocoa powder and 42 g of low-fat flour are mixed through a sieve, half of the weight is added to the chocolate egg yolk paste, the bottom is evenly stirred with a scraper, half of the weight of the protein cream is added, the remaining powder and protein cream are added in turn.

6. 6 Pour the dough into a mould lined with oil paper, gently beat the bottom of the mould 50 to 100 times on the kitchen counter to remove the air bubbles, send to a preheated oven well 150 degrees medium baking 40 minutes

7. After baking, remove the mold from a height of about 5 to 10 cm, drop it vertically and freely on the kitchen counter twice, then place it until it is not hot enough to remove the mold, continue to dry to a minimum temperature, put it in a sealed bag and store it, cut it before eating and filter the sugar powder on the surface.