Chocolate is delicious, but everyone often breaks into small pieces and eats them directly, which is more monotonous! Today Xiaobian will share some rich and mellow chocolate delicacies, making chocolate into a variety of delicious desserts, sweet but not greasy, to satisfy your taste buds! Every bite is worth savoring
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Chocolate drizzled cake
Picture and text | everything with the fate of the zzh
Eggs 6 caster sugar 90 g low gluten flour 100 g corn oil 60 g milk 80 g cocoa powder 20 g Hershey chocolate sauce appropriate amount light cream 150 g caster sugar 15 g
1. Prepare the materials.
2. Place corn oil, 20 g of caster sugar and milk in a clean basin.
3. Whisk with a manual whisk until the granulated sugar is melted.
4. Sift in low gluten flour and cocoa powder.
5. Cut and mix with a silicone knife until there is no dry powder.
6. Add the yolks three times, stir well after each addition before adding the next time.
7. This is the yolk paste state after all the yolks are added.
8. Add caster sugar to whisk the egg whites three times until you lift the whisk, and the egg whites are bent in a small bend.
9. Add one-third of the meringue to the egg yolk paste.
10. Stir well with a silicone knife.
Pour into the protein bowl.
12. Stir again to combine.
13. Pour into a kitchen mold and smooth the surface.
14. After shaking the mold a few times, put it into a preheated oven for baking at a temperature of 120 degrees on the top tube and 150 degrees on the bottom tube for 20 minutes.
15. Remove and cool after baking.
16. Cut the four sides of the cake neatly for aesthetic purposes. (Also can not be cut)
17. Divide into two more portions.
18. Light cream with caster sugar and whisk.
19. Add chocolate sauce to taste.
20. Spread evenly again.
21. Spread the whipped cream on a piece of cake.
22. Then press another piece of cake on top.
23. Divide equally into four portions.
24. Squeeze each serving on the surface with an appropriate amount of Qiaoli sauce and smooth with a spoon.
25. Put a little chocolate chips and fruit decoration on the surface and you will be ready, the finished picture.
26. It tastes good.
Tips:
If you don't like chocolate sauce noodles, you can use melted chocolate noodles.
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Dirty dirty chocolate pie
Graphic | Eva Xiaojia's kitchen
Butter 65g powdered sugar 40g low gluten flour 150g whole egg liquid 20g salt 1g Favna 62% dark chocolate 200g light cream 60g unsalted butter 30g fine sugar 10g Favna cocoa powder to taste
1. Prepare the pies, soften the butter at room temperature in advance (you can easily press down with your fingers), put in the powdered sugar and mix well with a spatula
2. Add the sifted low gluten flour and mix well.
3. Add whole egg mixture and salt, mix well and roll out the dough in a plastic bag to form a slight round shape and refrigerate for more than half an hour.
4. Roll out the refrigerated dough into a circle larger than the 8-inch pie plate, cut open the plastic bag, cover the pie skin on the pie mold with the help of the bag, and arrange the periphery so that the pie skin is covered with the mold, and finally use the rolling pin to roll it around to remove the excess pie skin (the excess pie skin can be put into the egg tart mold to make a small pie).
5. Fill the bottom of the pie with a fork, put a layer of baking stone (to prevent the pie from bulging in the middle of baking).
6. Kashi 750 smart oven, preheat it at 180 degrees Celsius in advance, bake the pie in the middle layer of the net for 25 minutes, bake for about 15 minutes, and then remove the baking stone and continue baking.
7. When the pies are baked to a golden brown, let cool and set aside.
8. Make chocolate sauce: Put the chocolate, light cream, butter and fine sugar in a bowl and melt in hot water to form a thick chocolate sauce.
9. Pour the chocolate sauce into the pie crust, refrigerate for about 30 minutes, and then sift the surface with a layer of cocoa powder.
1, the pie dough is properly mixed and kneaded, do not over-stir, in addition to the whole egg liquid should be added according to the softness and hardness of the dough, the pie skin does not have too much liquid, very crispy Oh.
2. The temperature and time of baking are for reference only, and need to be adjusted according to the thickness of the pie skin and the temperature performance of the oven.
3, fragrant chocolate sauce and crispy pie skin is very compatible, a bite down, full of energy, chocolate sauce can also be added to the preference of nuts Oh, the taste is also very good!
Butter chocolate chip cookies
Photo | life MyLiving
Butter 100 g brown sugar 35 g white sugar 20 g egg 1 baking soda 2.5 g medium gluten flour 155 g high temperature resistant chocolate beans 70 g hot water 5 ml salt 1 g
1. Cut the butter into small pieces and soften at room temperature and preheat the oven at 150°C.
2. Add the mixed brown sugar and white sugar.
3. Stir the butter and sugar well with an egg beater, beat slightly, add the eggs at room temperature and stir well.
4. Melt the baking soda in hot water.
5. Add salt to batter and mix well, then add baking soda and mix well with a spatula.
6. Add the flour three times, mixing well with a spatula each time and adding the next time.
7. Add the heat-resistant chocolate beans.
8. Stir well.
9. Place a spoon on a baking sheet lined with oiled paper and garnish with chocolate beans on the surface.
10. Bake in the oven at 150°C for about 13 minutes.
11. When you see a circle of yellowing around you, take it out, let it cool and eat it.
12. Crispy on the outside and soft on the inside, very delicious.
Chocolate mousse cake
Picture and text | Wanshan Red
Dark chocolate 85g light cream 200g white sugar 15g gelatin slices 2 slices low gluten powder (for cake) 95G cocoa powder 15g eggs 5 yogurt 100g flaxseed oil 50g lemon juice 1ml
1. Place the egg yolk yogurt and oil in a basin and stir until fully fused.
2. Mix cocoa powder and low-gluten powder and sift twice.
3. Sift in the mixed powder.
4. Stir into chocolate egg yolk paste.
5. Add lemon juice to the egg whites, then add sugar three times.
6. Whip with slightly curved sharp corners.
7. Add 1/3 of the egg white to the egg yolk batter. Stir well and pour the rice mixture into the remaining egg whites.
8. Continue to mix well using the method of stirping.
9. Pour the cake paste into a baking dish. Heat up and down at 140 degrees Celsius, preheat and bake in the oven for 30 minutes. Bake the buckle and let cool for later.
10. Add powdered sugar to the light cream.
11. Whisk to six dispensers in the refrigerator for refrigeration and set aside.
12. Melt chocolate coins and pure milk in warm water in a milk pot.
13. Gelatin tablets are soaked in ice water in advance to soften. Place in melted chocolate milk.
14. The chocolate is satisfied at about 50 degrees Celsius and stirred until the gelatin flakes are completely melted.
15. Pour the chocolate milk into the whisked light cream.
16. Stir well to form mousse liquid.
17. Slice the cake with a mold, directly at the bottom of the mold without moving, pour mousse liquid into the refrigerator for more than two hours. I didn't want to make drizzle noodles, so it was almost full.
18. Finally, put some cocoa powder on top of the sieve.
19. Warm towels can be easily defied when defilmed.
20. Dig a spoonful and eat it, the taste of chocolate fills the mouth, it is a kind of enjoyment.
1, cocoa powder and flour mixed after sieving, sieve twice will be more suitable for mixing.
2, when melting chocolate, the temperature should not be too high, about 50 degrees. The temperature is too high and the oil and water are easy to separate. When I put in the gelatin tablets, the temperature is also around 50 degrees, not more than 60, and I will affect the solidification effect.
Chocolate Muffin
Photo | I call a fish
Butter 75 g powdered sugar 60 g eggs 1 low gluten flour 135 g cocoa powder 20 g baking powder 6 g milk 60 g heat resistant chocolate beans a little
1. Prepare the ingredients.
2. Add powdered sugar to the butter softening, and the butter can be directly heated in the microwave for 30 seconds.
3. Stir well with your hands.
4. Add the egg mixture to the butter, add it three times, stir it until the egg mixture is absorbed, and then pour it a second time.
5. Add 20 g chocolate powder and 6 g baking powder and stir well.
6. Add 135g of flour and stir well. After putting in the low powder, it is difficult to stir by hand, and it can be mixed evenly by pressing with the help of a spatula.
7. Add 60 g of milk to a bowl and stir well.
8. Place the chocolate paste in a framed bag, push the paste forward with a spatula and cut a large opening at the bottom.
9. Squeeze the chocolate paste into the paper cup, seven points full, sprinkle a little chocolate beans on the surface, the cake is baked and expanded by heat, so you can't fill the paper cup. Six or seven points is enough.
10. Preheat the oven at 180 degrees For five minutes, then bake the cake at 180 degrees Celsius for about 20 minutes.
11. Delicious chocolate muffin is ready.
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