Chocolate ice cream cake, chocolate cream cake

large supermarkets; A microwave oven with a barbecue function will do; Cakes need molds, and they need to be resistant to high temperatures, so they need to be bought; The whisk should not be replaced with chopsticks, because it is unevenly beaten and it is difficult to beat it; It's the difference between chocolate-flavored ice cream and chocolate; Be; Ice cream is, of course, applied on the outside.

You can use chopsticks instead, use a pair of chopsticks, but it's very tiring, buy one for a few dozen yuan, and a dozen yuan.

It's annoying, first of all, the cake needs cake powder, the cake needs flour, oil, sugar, eggs, tartar powder, baking powder, cake mold, fresh milk must be beaten by laying hens, chocolate ice cream needs to buy chocolate powder, whipped cream, it must be the same as ordinary chocolate, ice cream should be put in the refrigerator frozen, the bottom is the cake, the ice cream is put on top, the mold is used, the family is not easy to get, very annoying, I suggest you buy it, generally good cakes are sold, There is no need to buy those equipment for the point of eating yourself, a whisk costs more than a thousand, and an oven, and a machine for beating egg whites, and a whisk, generally costs 13400.

It is cheaper and less troublesome to buy directly, and it is beautiful, so it is recommended to buy it.

<> "Chocolate Cake.

Ingredients: 100g of chocolate (more than 75% black chocolate is recommended) two eggs at room temperature.

Steps:1Break the chocolate into pieces and melt in heat.

2.Separate the egg yolks and egg whites, pour the egg yolks into the chocolate sauce and mix well.

3.Put the egg whites into the egg beater, beat the electric whisk until the small pointed hook state, take one-third and pour it into the chocolate paste, stir well, and then pour back into the egg beater and mix with the remaining egg whites (this step must be fast, because no sugar is added, no lemon juice is added, it is easy to defoam).

4.Pour the cake batter into a mold lined with oiled paper in the oven and preheat it to 180 degrees for 20 minutes.

<> "Chocolate Cake.

Family, I'm calling for chocolate cake!!Novice Xiaobai is rushing, the method is simple, you only need to mix it, Oreo chocolate, socks and Lu these two combinations can't help but love, and there is a strong chocolate flavor after taking a bite!

Material. 2 eggs, 160g milk, 70g sugar and oil, 230g cake flour, 20g cocoa powder, good hail 8g baking powder, Oreo biscuits.

Steps. 1.160g milk + 70g sugar and oil, add two eggs and mix well.

230g cake flour mix well for 2

Mix well with cocoa powder.

Stir the baking powder until there are no particles.

5.Pour into the mold and put the Oreo.

6.Air fryer 170 degrees for 20 minutes.

<> "Chocolate Cream Cake.

Materials: 1Cocoa chluck, 3 eggs, corn oil 30g, milk 40g, cocoa powder 15g, low powder 40g, sugar 40g

2.Cocoa cream, whipping cream 400g, cocoa powder 15g, sugar 30g3Chocolate topping, chocolate 20g, whipping cream 30g Decoration: chocolate sandwich bar, Qiaosheng no acrylic flavor wafer. Le Xing Tower soft heart, caramel crispy beads.

Method:1Corn oil + milk stir well, sieve cocoa powder, low powder Z and stir until there is no dry powder, add egg yolk and stir smooth.

2.Beat the egg whites in three portions, add sugar and beat until they have small sharp corners.

3.Take one-third of the egg whites into the batter and mix evenly, then pour them back into the egg white bowl and mix them all evenly.

4.Pour the batter into the mold, shake it lightly, and bake it in the preheated oven at 150 degrees for about 50 minutes.

5.Take it out immediately after baking, shake it upside down, let it cool thoroughly and then remove the mold, and cut it into three pieces for later use.

6.Whipping cream, sugar, and cocoa powder.

7.Stack in the order of a slice of cake branches, a layer of cream, a layer of wafers and crispy beads.

8.Finish with chocolate chip cookies and decorate with a circle of chocolate.

<> "Chocolate Cheesecake.

Ingredients: Chocolate sponge cake.

60g cake flour, 15g cocoa powder, 2g baking powder, 30g dark chocolate, 40g butter, 60g whipping cream (room temperature), 75g whole egg liquid, 50g sugar

Chocolate cheese filling is handy.

60g of whipping cream, 50g of dark chocolate, 10g of cocoa powder, 40g of sugar, 240g of cream cheese, 120g of whipping cream (refrigerated).

Step: Cake base.

1.Black Qiao Chunmu Xianghe butter is heated and melted in water, add light cream at room temperature and stir well.

2.The whole egg liquid is sweetened three times, and the process is about 8 minutes from high-speed beating to lifting the whisk to draw a figure 8 that is not easy to disappear. (The egg mixture is better whipped by heating it to about 40 degrees in water.) ）

3.Pour in the chocolate liquid into the beaten egg batter and continue to beat evenly.

4.Sift in low powder, cocoa powder, baking powder, quickly stir evenly, pour into a 6-inch mold covered with oiled paper, send to the preheated oven at 170 degrees for about 30 minutes, and the bamboo skewer is inserted without staining the cake crumbs and cooked.

5.After baking, take out the demoulding and let it cool, remove the cracked part of the top, and cut it into two slices for later use.

Chocolate milk for cheese.

1.Dark chocolate, light cream, cocoa powder heat and melt in water, stir well, let cool and set aside.

2.Soften the cream cheese and whip it with sugar, add the chilled whipping cream and beat evenly, add the chocolate sauce and continue to stir until the texture is clear.

3.Take a slice of cake and put it at the bottom of the 6-inch mousse mold, squeeze a layer of cream around and in the middle, put another slice of cake, squeeze a layer of cream, and squeeze out a small ball on top to decorate.

4.After assembly, refrigerate for more than 4 hours, blow the mold around the mold with a blow dryer, and sprinkle cocoa powder on the surface.

<> "Chocolate Chip Cookie Cake.

Ingredients: 80g butter, 35g powdered sugar, 80g chocolate, 100g tough biscuits, chocolate ganache, chocolate 35g, butter 15g, milk 25g Method: 1Break the biscuits into small pieces and soften the butter at room temperature.

2.Beat the softened butter + powdered sugar, add the fused chocolate and mix well.

3.Pour in the biscuits and mix well, and each biscuit should be coated with chocolate. Siddhi Ming.

4.The biscuits are poured into the mold in two parts, one half flattened and the other half poured on. Flatten all and refrigerate for 2 hours.

5.Chocolate + butter + milk melt in water to make ganache, pour it on the refrigerated cake, smooth the surface and continue to refrigerate for 1 hour before it can be removed.

Material. Meiji milk chocolate 3 pieces (150g), digestible cake 9 pieces, whipped cream 200cc, walnuts 50g, raisins 50g

Method. 1. Finely chop the chocolate into a bowl and heat it with 50 55 hot water.

2. Cut the walnuts and raisins first.

3. Put the digestive cake into a plastic bag and crush it with a rolling stick.

4. Line the baking tray with special cooking paper.

5. Heat the whipped cream in a pot over low heat until about 40, then put it in a bowl with the chocolate and stir well.

6. Put it in the refrigerator to cool for about 20 minutes.

7. Take out the chocolate from step 6 and use the bubbler to make bubbles. Stir with the processed walnuts, raisins and digestible cakes.

8. Put a cylindrical cake mold of any shape on a baking tray lined with special cooking paper, pour in the ingredients in step 7, and put it in the freezer for 2 hours.

9. After solidification, put the cake mold in step 8 on the plate, and remove the mold with a warm cloth.

Recipe description. 1.The marzipan should be softened first to avoid the situation that is not easy to break evenly.

2.When pouring chocolate sauce, the whipped cream cake should be hard enough to be iced, and the temperature of the sauce itself should not be too high, so that the finished product will be beautiful.

Material. 200 grams of marzipan, 240 grams of caster sugar, 300 grams of whole eggs, 200 grams of milk, 300 grams of cake flour, 50 grams of cocoa powder, 2 grams of baking powder, 100 grams of chocolate, 260 grams of fermented cream, filling: to taste, to taste of black cherry sauce, to garnish

Appropriate amount, appropriate amount of finger biscuits, appropriate amount of whipped cream, appropriate amount of soft chocolate, appropriate amount of almond fruit.

Method. 1.Beat the marzipan with a blender, then add caster sugar to beat, then add the whole egg in two times and beat until white.

2.Method 1: Add milk and mix well, then add the sifted low flour, cocoa powder, baking powder and mix well, then add melted chocolate and fermented cream and mix well.

3.Pour method 2 into a 6-inch baking mold, put it in the oven at 190 °C above the fire and 150 °C at 150 °C, bake for 25 30 minutes, take it out and let it cool to make the cake body.

4.Cut the cake into three slices, spread whipped cream on the first layer of cake, put the second layer of cake on the surface, smear the black cherry sauce on the surface, and then put the third layer of cake.

5.Method 4: The whole surface of the cake, after smearing the dough with whipped cream, put it in the refrigerator freezer for about 20 minutes, take it out and then use the chocolate sauce to drizzle the dough, the side of the cake is adhered to the finger biscuits sprinkled with powdered sugar, and then the surface is filled with soft chocolate in an extruded bag, squeezed out the chocolate flowers and decorated with roasted almond fruit.

Once the milk chocolate has set, pour in the white chocolate puree.

Freeze in the refrigerator and serve.