How to spread a cake with chocolate sauce, the classic way to spread chocolate cake sauce?

Chocolate cake topped with sauce.

Materials. Egg yolk paste.

Yolk. 4 pcs. Sugar. 70g

Salt. Half a scoop. Salad oil. 50g

Whipped cream milk.

80g／100g

Cocoa powder. 14g

Cake flour. 120g

Sodium bicarbonate. 1 scoop.

Protein paste. Protein. 4 pcs. Sugar.

84g chocolate topping.

Dark chocolate. 200g

Milk chocolate.

100g whipped cream.

Preparation of 200g of chocolate cake with sauce.

Preheat the oven to 175 degrees first

Heat the salad oil slightly, then stir in the cocoa powder, stir well and let cool.

Egg yolks, sugar, salt, whisk well.

Add the cooled salad oil to the yolks of 2 spoonfuls and stir well with each spoonful.

Add whipped cream or milk in 3. If you put milk, you can put a little more.

Add the sifted flour and baking soda, stir well, and the egg yolk paste is ready.

Put 4 egg whites in a large clean bowl and beat with a whisk at high speed while adding the sugar in three portions. Hitting until it is hard foaming, that is, lifting the whisk has sharp corners. So the meringue is ready.

Pour the egg white paste into the egg yolk paste in three parts, stir well with a rubber knife, be sure to stir from the bottom to the top, so that it will not defoam (I was in a hurry when I did it, so I eliminated some .......)Try to mix the colors as well as possible.

Pour 8 of the cake batter into the mold and place in the oven. Bake for 35-40 minutes.

Once baked, turn the cake upside down to cool and it's time to start topping.

Find a container, pour boiling water and put a small pot on top. Break the chocolate and stir it in a small pot to see the chocolate slowly melt.

Once the chocolate is thoroughly melted, add the whipped cream and continue to stir well. (The original recipe said to add 50g of maltose or honey, but because I bought Cadbury's black qiao, it is not the kind of black qiao with high purity and bitterness, I think it is too sweet to add sugar, so I didn't put it, and the sweetness was just right after I made it.) This step can be done according to your taste.

Cut the cooled cake in half (or three layers if the cake is high). After spreading the topping on one piece, stack the other piece and finally pour the topping on top, you can turn the cake pan slightly to make it flow more evenly.

Decorate according to your liking, put it in the refrigerator for 1-2 hours and you can eat it!

Put the chocolate sauce into the piping tape, cut a small opening with scissors underneath, and squeeze it directly on top of the cake!

Ingredients: 70% dark chocolate 60g

Fresh milk 50g

Whipped cream 1 27 g

Whipped cream 2 6 g

15g sugar

Preparation of rich chocolate spread.

Pour fresh milk and whipped cream into a milk pot and heat it over medium-low heat until about 85°C (it looks a little smoky to the naked eye, and it is about to boil), and then you can chop the chocolate into minced pieces.

Add the dark chocolate crumbs, whipped cream2 and white sugar to the hot fresh milk and whipped cream1 and stir until smooth and smooth without graininess and simmer until thick

Then leave until warm enough to pour into a clean, airtight jar.

**Preparation**

Bitter chocolate, cream, all-purpose flour, caster sugar, egg.

Procedure***

Melt the chocolate in the oven (I melted in the microwave with 360 watts every 20 seconds and stirred slightly with a silicone spatula until melted).

Add the softened cream and stir to combine.

Add the flour and stir to combine.

Add the egg yolks and stir to combine.

Add granulated sugar and mix well (the mixture is not written in the book of mixed materials to be added once or mixed in stages, I will mix in parts).

Place the egg whites in a steel basin and beat.

Beat until dry and foamy.

Stir the egg whites into the chocolate batter in portions.

Stir gently until smooth.

Pour the batter mixture into the creamed cake tin and bake in the preheated oven for 35 minutes.

Bake and remove (Elizabeth says that a thin crust will form on the surface of the cake).

As soon as the cake is not hot, it is upside down to the cake stand.

Wait until it is completely cooled (the cake body retracts slightly after cooling).

Break the original chocolate (there are two ways to decorate the surface of the book, I choose chocolate sauce).

Add granulated sugar and water and put it in the oven to melt (I melted it in the microwave, take it out every 20 seconds with 360 watts, and stir slightly with a silicone spatula until it melts).

Once the chocolate is melted, add the cream and mix well.

The original chocolate sauce is paste, because I don't know how to coat the surface with the wrong mold, so I have to dilute the chocolate sauce into a liquid step by step (don't learn!!). ）

Use a spoon to pour the chocolate sauce over the surface of the cake.

Serve until the entire surface is evenly covered, and the sauce is ready to serve.

Look at the picture and tell the story***

Before the chocolate sauce solidified, the monkey started shooting in a hurry, and the light shot randomly and could not be focused.

After 30 minutes of refrigeration, the original crew re-filmed.

Let cool and retract the waist.

Refrigerated and slightly solidified pudding is rich but not sweet. The condensed chocolate pudding cake melts in the mouth with the taste of the oral temperature.

Materials:

225 g fresh butter, 50 g cocoa powder, 1 2 tsp vanilla extract, 225 g icing sugar, 1 tbsp milk (use only if necessary).

Method

1. Soften fresh butter;

2. Take a large bowl and beat the butter into a milk form with an electric mixer.

3. Add all other ingredients (except milk) and beat at high speed until smooth and fluffy. Only if it is too hard to add milk.

Then pour the corn syrup into a container with chocolate, choose chocolate with pure cocoa butter, instead of cocoa butter, I use dark chocolate with about 60% cocoa content.

Step 1 of how to make the simple chocolate sauce spread for beginnersAccording to a recipe on the Internet, the milk was mixed with too much water, only one-third of the chocolate was mixed, and it was found that it could actually be used with condensed milk with water or milk, and it was enough to prepare 100ml, heat it over low heat and stir it all the time, and turn off the heat when it boiled. 2.

The chocolate bowl can't have water, I use dark chocolate, feel with cow.

Summary. Dear, glad to answer for you. Chocolate sauce can be used to make cakes:

Dear, yes. Ingredients: 4 eggs, 80 grams of chocolate sauce, 40 grams of white sugar (whipped egg whites), 40 grams of lemon juice, appropriate amount, low flour 65 grams Preparation of chiffon cake with chocolate sauce Separate egg whites and egg yolks. Put the egg whites in the freezer first.

Can chocolate sauce be used to make cakes.

Dear, glad to answer for you. Chocolate sauce can make cakes: dear, yes.

Ingredients: 4 eggs, 80 grams of chocolate sauce, 40 grams of white sugar (whipped egg whites), 40 grams of lemon juice, appropriate amount, low flour 65 grams Preparation of chiffon cake with chocolate sauce Separate egg whites and egg yolks. Put the egg whites in the freezer first.

Preparation of chron cake with chocolate sauce : separate the egg whites and egg yolks. Put the egg whites in the freezer first.

Beat the egg yolk and add the chocolate sauce and beat well. Sift in the low powder and stir well. No need to whip too hard.

Remove the egg whites from the freezer, the edge of the basin is a little frozen, it doesn't matter, add lemon juice, white sugar in two or three times. Beat hard. Mix with the chocolate egg yolk liquid twice.

Pour into the mold (8 inches), oven 175 degrees, the lowest layer, (my oven is not independent temperature control from top to bottom, so I put a layer of tin foil on the baking sheet) for 40 minutes. If the chocolate flour sauce feels too dry, add a little vegetable oil or milk (just a little bit)! If you want the chocolate to be a little stronger, you can replace a few grams of low powder with cocoa powder.

Ingredients: a strip of Dove milk chocolate (or other chocolate), cream (supermarket-bought boxed whipping cream) to taste.

Method:1Take a container and put in a strip of Dove milk chocolate, the chocolate can also be used in bulk chocolate candies, the amount is determined by your own amount.

2.Heat over water, add cream and stir together when the chocolate is soft, put less cream if you want to be thicker, and add more cream if you want to be thinner, and use low heat for the stirring process.

3.Stir to a consistency that you feel fit, then turn off the heat.

It can be used to make chocolate sauce, no need to put water, you can heat it directly through the water, use low heat, and melt it.

Start by buying good chocolate.

1。Heat over water. This means putting the chocolate chips into a bowl and stirring the bowl over hot water.

I recommend that the chocolate bowl be bigger than the pot you have for hot water, and turn off the heat when the water boils. Because there will always be water vapor, if the chocolate will become rough when it comes into contact with water vapor, it can't be used.

So whoever boils turns off the heat and puts that big bowl with chocolate on it. Stir until all are dissolved. (If the water is not hot, then boil.) ）

2。Microwave oven. Put the chocolate chips in a glass bowl or anything that can go into the microwave. However, it is necessary to control the time in the microwave, and it is best to take it out and stir it in less than 30 seconds to 1 minute. If left for a few minutes in a row, the chocolate will burn.

PS: Generally speaking, if you want to add oil, or butter, it is more encouraged to dissolve the chocolate in it. If you want to add milk more conveniently, you don't need to dissolve the chocolate, just boil the milk until it boils, add the chocolate chips and stir.

Finally, while it is hot, quickly pour it on the cake, and after cooling, it will be corrected and it will be OK fun.

During the peak season of fresh eggs, families can make some homemade cakes to eat as breakfast. Here's how:

Ingredients: 500 grams of fresh eggs, 350 grams of white sugar, 350 grams of refined white flour, 25 grams of baking powder, 25 grams of raw oil.

How to Operate: One. After the fresh eggs are shelled, add white sugar, and beat them evenly with three or four chopsticks, first light and then heavy, first slow and then fast, about 15 to 20 minutes, so that the liquid of the eggs can reach fermentation and foaming, thickening, milky white color, and the volume is increased by one and a half to two times compared with the original.

Two. Mix the baking powder with the flour, pour it into the egg mixture, and stir it into a uniform paste, not too much stirring, to prevent the flour from shrinking into lumps, so that the cake can reach looseness.

Three. Prepare a mold for steaming cakes, and a metal lunch box for general household use is also available. Apply a layer of raw oil to the bottom of the lunch box to prevent the bottom from sticking.

Then pour the stirred paste into the box and steam it in the pot. Steam the cake with boiling water for three minutes, wait for the crust of the cake, then reduce the temperature (you can add some cold water to the pot), steam for about 10 minutes, and the cake will be formed; Add heat until the cake is steamed. When it comes out of the pan, apply some cooked oil to the surface of the cake and serve.

Chocolate sauce can be used to make cookies, bread, doughnuts, margarita biscuits, chocolate brownies, snow girls, pastries and many other delicious things.

Ingredients: a small box of unsalted butter (125 grams), 70 grams of powdered sugar, 20 grams of egg mixture, 40 grams of chocolate sauce, 200 grams of low flour, a pinch of salt, 20 grams of American gold mountain almond slices.

Preparation:1Unsalted butter is removed in advance, placed in a basin and softened well 2Mix low powder and salt through a sieve

3.Beat the eggs

Method:1Stir the softened butter first, pour in the powdered sugar and stir until even, no need to whip 2...

Pour in the egg mixture and continue to stir Pour in the chocolate sauce and stir well 3Add the sifted powder and gently mix with a rubber spatula (stirring + chopping) 4Pour in the sliced almonds and mix well

5.Put the biscuit batter into a plastic bag, spread the batter evenly, and roll out about 7mm thick 6Place in the refrigerator and freezer for 30 minutes until firm

7.Take it out, sprinkle some hand powder on the cutting board, put the green billet on it, and roll it out slightly 8Use the cutting die to deduct the biscuit blanks one by one, and arrange them into the mated baking sheet at intervals 9

Knead the remaining leftovers together and repeat steps 6-8 10Preheat the oven at 170 degrees, medium layer, about 18 minutes, color evenly on the bottom, slightly color the edges and remove

It can be drunk with coffee and tastes good. I just saw a bottle in front of someone's store that day, and I bought it as soon as my brain was hot, and then I didn't know what to make a good snack, so I made coffee for the time being, and drank half a bottle.

In fact, you can use some to make ice cream and pudding. When baking bread and biscuits, put less water, and then add some sauce, it is best to make a sandwich layer, in case of the surface, because of the dark color, it is not easy to observe the degree of baking.

Ask for a waffle donut tutorial, thank you.

OK.

How to make a cake with dark chocolate sauce.

Use sugar-free cocoa powder to make the cake Chocolate sauce should only be spread on top of the cake.

Recipe: 4 eggs, 80 grams of sugar, 40 grams of water (or milk), 40 grams of soybean oil, 76 grams of flour, 4 grams of cocoa powder.

Method: Divide eggs, a, egg whites, add 70 grams of sugar, drop in 1-2 drops of white vinegar, stir until hard foaming, (pick up with fingers, egg whites are chicken-tail-shaped, erect).

b. 40g of milk and soybean oil mix well, add the remaining sugar and mix until saccharification, add sieved flour and cocoa powder, mix well in one direction, and then add egg yolk and mix well.

C, take one-third of A, add B to stir slightly, and then pour all B into A, stir evenly in one direction, you can enter the mold (metal basin or small vat, preferably on the paper), the oven temperature is about 150, bake for about 40 minutes, wait for the middle of the cake to rise slightly, insert it from the top with a bamboo skewer, and there is no sticky paste after pulling it out, which means that the cake is mature and can be baked. After baking, shake the mold slightly, turn the mold upside down, and take the cake out of the mold after it cools.